<b>Effect of storage temperature at 7<sup>°</sup>C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat<b>
The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15-17 days...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Português |
| Publicat: |
Universidade Estadual de Maringá
2014-04-01
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| Col·lecció: | Acta Scientiarum: Technology |
| Matèries: | |
| Accés en línia: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/17676 |
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