Control of Microbial Spoilage on Fresh Poultry using a Combination Potassium Sorbate/Carbon Dioxide Packaging System
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5) , 1360-1363
- https://doi.org/10.1111/j.1365-2621.1985.tb10477.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Carbon dioxide evolution of refrigerated meatMeat Science, 1984
- Control of Two Major Pathogens on Fresh Poultry Using a Combination Potassum Sorbate/Karbon Dioxide Packaging TreatmentJournal of Food Science, 1984
- Inhibition and Inactivation of Staphylococcus aureus in a Sorbate/Modified Atmosphere Combination SystemJournal of Food Protection, 1982
- Physiological basis of CO2 inhibition of a meat spoilage bacterium, Pseudomonas fluorescensMeat Science, 1982
- Effects of Acids on Potassium Sorbate Inhibition of Food‐Related Microorganisms in Culture MediaJournal of Food Science, 1982
- Salmonella Sensitivity in a Sorbate/Modified Atmosphere Combination SystemJournal of Food Protection, 1981
- Microbiology of Poultry Parts Dipped in Potassium Sorbate ,Poultry Science, 1981
- Potassium Sorbate Dip as a Method of Extending Shelf Life and Inhibiting the Growth of Salmonella and Staphylococcus aureus on Fresh, Whole BroilersPoultry Science, 1980
- INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILMJournal of Food Science, 1978
- EFFECT OF VACUUM PACKAGING ON MICROORGANISMS ON CUT‐UP CHICKENS AND IN CHICKEN PRODUCTSJournal of Food Science, 1975