Extending the Shelf-Life of Chicken Broiler Meat
Open Access
- 1 November 1982
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 61 (11) , 2200-2207
- https://doi.org/10.3382/ps.0612200
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Antimicrobial Efficacy of a Potassium Sorbate Dip on Freshly Processed PoultryJournal of Food Protection, 1978
- Ascorbic Acid Dipping as a Means of Extending Shelf Life and Improving Microbial Quality of Cut-Up Broiler PartsPoultry Science, 1978
- Characteristics of Microorganisms Associated With Hot-Packaged, Washed and Immersion Chilled BroilersPoultry Science, 1977
- EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE THE MICROBIOLOGICAL QUALITY OF POULTRY MEATJournal of Food Science, 1974
- The spoilage flora of eviscerated chickens stored at different temperaturesInternational Journal of Food Science & Technology, 1966
- Acids as Poultry Meat PreservativesPoultry Science, 1965