Spoilage microflora in fresh chicken breast stored at 4 °C : influence of packaging methods
Open Access
- 1 November 1997
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 83 (5) , 613-618
- https://doi.org/10.1046/j.1365-2672.1997.00276.x
Abstract
Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO2/70% N2 and (ii) 70% CO2/30% N2. After 3, 7, 14 and 21 days of storage at 4 °C, the sampl...Keywords
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