Effects of Packaging Systems on the Natural Microflora and Acceptability of Chicken Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/85/10/1798/4389246/poultrysci85-1798.pdf
Reference9 articles.
1. The spoilage flora of eviscerated chickens stored at different temperatures;Barnes;J. Food Technol.,1966
2. Broiler breast meat color variation, pH, and texture;Fletcher;Poult. Sci.,1999
3. The relationship of raw broiler breast meat color and pH to cooked meat color and pH;Fletcher;Poult. Sci.,2000
4. Spoilage of fresh beef, pork, and related meats;Jay,1992
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