Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks

Author:

Al-Nehlawi A.,Saldo J.,Vega L.F.,Guri S.

Funder

Carburos Metálicos

Spanish Government under program Ingenio 2010

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Novel food packaging techniques;Ahvenainen,2003

2. Dissolution of CO2 in poultry pieces packaged under high CO2 modified atmosphere;Al-Nehlawi,2010

3. The structure and function of muscles;Bendall,1972

4. The influence of oxygen and carbon dioxide on the growth of prevalent enterobacteriaceae and Pseudomonas species isolated from fresh and controlled-atmosphere-stored vegetables;Bennik;Food Microbiology,1998

5. Porosity in cooked beef for controlled atmosphere packaging is caused by rapid CO2 gas evolution;Bruce;Food Research International,1996

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