Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken-Reference-Cited by-同舟云学术

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Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

Published:2020-10 Issue: Volume:136 Page:109471
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Zhaoming^ORCID,Shi Yuzhu,Zhou Kai,Zhou Hui,Li Xinfu,Li Cong,Wang Zhaobin,Xu Baocai^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions;Anacleto;LWT-Food Science and Technology,2011

2. Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde;Ayari;Radiation Physics and Chemistry,2012

3. Efficacy of low-temperature plasma-activated gas disinfection against biofilm on contaminated GI endoscope channels;Bhatt;Gastrointestinal Endoscopy,2019

4. Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes;Balamatsia;Food Chemistry,2007

5. Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action;Cho;Food Control,2019

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2. Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh;Food Science of Animal Resources;2024-09

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