Effect of Carbon Dioxide Flushing and Packaging Methods on the Microbiology of Packaged Chicken
- 1 September 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (5) , 1367-1371
- https://doi.org/10.1111/j.1365-2621.1984.tb14992.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Microbiological Quality of Vacuum Packaged Poultry With or Without Chlorine TreatmentJournal of Food Science, 1982
- Types of Bacteria and Shelf-Life of Evacuated Carbon Dioxide-Injected and Ice-Packed BroilersJournal of Food Protection, 1979
- EFFECT OF VACUUM PACKAGING ON MICROORGANISMS ON CUT‐UP CHICKENS AND IN CHICKEN PRODUCTSJournal of Food Science, 1975
- Influence of packaging materials on quality of fresh poultryBritish Poultry Science, 1973
- EFFECT OF FREEZING AND PACKAGING METHODS ON SURVIVAL AND BIOCHEMICAL ACTIVITY OF SPOILAGE ORGANISMS ON CHICKENJournal of Food Science, 1971
- Microbial Counts and Rancidity of Fresh Fryer Chickens as Affected by Packaging Materials, Storage Atmosphere, and TemperaturePoultry Science, 1970
- The effect of processing and marketing procedures on the bacteriological condition and shelf life of eviscerated turkeysBritish Poultry Science, 1968
- Carbon Dioxide Preservation of Fresh PoultryPoultry Science, 1968
- THE USE AND MEANING OF THE TERM ‘PSYCHROPHILIC’Journal of Applied Bacteriology, 1960
- The atom. By J. Tutin, D.Sc. With an introduction by Prof. F. Soddy, F.R.S. Pp. 103. London: Longmans, Green & Co., 1934. 6s.Journal of the Society of Chemical Industry, 1934