EFFECT OF FREEZING AND PACKAGING METHODS ON SURVIVAL AND BIOCHEMICAL ACTIVITY OF SPOILAGE ORGANISMS ON CHICKEN-Reference-Cited by-同舟云学术

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EFFECT OF FREEZING AND PACKAGING METHODS ON SURVIVAL AND BIOCHEMICAL ACTIVITY OF SPOILAGE ORGANISMS ON CHICKEN

Published:1971-04 Issue:3 Volume:36 Page:454-458
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

REY C. R.,KRAFT A. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb06386.x/fullpdf

Reference25 articles.

1. APHA . 1966 . "Recommended Methods for the Microbiological Examination of Foods ,"2nd ed , pp.119 -125 . America Public Health Association, New York.

2. THE RELATIONSHIP OF ORGANISMS OF THE GENUSPSEUDOMONASTO THE SPOILAGE OF MEAT, POULTRY AND EGGS

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2. Quality of Frozen Poultry;Handbook of Poultry Science and Technology;2010-04-14

3. Use of Time–Temperature Integrators and Predictive Modeling To Evaluate Microbiological Quality Loss in Poultry Products;Journal of Food Protection;2003-02-01

4. Packaging;Poultry Meat Processing;2000-12-26

5. Combined Effects of Packaging with Frozen Storage Temperature or Frozen Storage Time;Developments in Food Science;1989

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