Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12325.x/fullpdf
Reference34 articles.
1. Contamination of Poultry during Processing
2. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes
3. Film Oxygen Transmission Rate Effects on Ground Chicken Meat Quality
4. Interaction of Cooking Method and Chilling Media on the Tenderness and Physical Characteristics of Broiler Breast Fillets
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3. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions;Food Science and Technology International;2016-09-29
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