High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation-Reference-Cited by-同舟云学术

High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation

Published:2022-12 Issue: Volume:142 Page:109258
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Evrendilek Gulsun Akdemir

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference53 articles.

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4. Applied and emerging methods for meat tenderization: A comparative perspective;Bhat;Comprehensive Reviews in Food Science and Food Safety,2018

5. Effect of organic acids and marination ıngredients on the survival of Campylobacter jejuni on meat;Bırk;Journal of Food Protection,2010

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