Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs-Reference-Cited by-同舟云学术

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Published:2020-01 Issue:1 Volume:99 Page:536-545
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

González-Alonso Víctor^ORCID,Cappelletti Martina,Bertolini Francesca Maria,Lomolino Giovanna,Zambon Alessandro,Spilimbergo Sara

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/advance-article-pdf/doi/10.3382/ps/pez563/30053953/pez563.pdf

Reference59 articles.

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2. Meat decontamination by irradiation;Ahn,2017

3. Bacterial contaminants of poultry meat: sources, species and dynamics;Amélie;Microorganisms,2017

4. Su- percritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity;Babovic;Innov. Food Sci. Emerg. Technol.,2010

5. Supercritical carbon dioxide as a potential intervention for ground pork decontamination;Bae;J. Food Saf.,2010

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