Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat-Reference-Cited by-同舟云学术

Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat

Published:2000-08 Issue:4 Volume:55 Page:471-474
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Capita Rosa,Alonso-Calleja Carlos,Sierra Marisa,Moreno Benito,del Camino Garcı́a-Fernández Marı́a

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

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2. Decontamination of meat and poultry carcasses;Bolder;Trends in Food Science Technology,1997

3. Colin, P., & Salvat, G. (1997). Decontamination of poultry carcasses using trisodium phosphate treatment. In Hinton, Rowlings, Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry (Concerted Action CT94-1456) University of Bristol Press, Bristol. (p 227).

4. Decontamination of poultry meat with trisodium phosphate and lactic acid;Ellerbroek;Fleisch,1997

5. Irradiation as a method for decontaminating food. A review;Farkas;International Journal of Food Microbiology,1998

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