Stability of Poultry Meat During Refrigerated Storage, based on the Packaging Used
This study proposes a comprehensive investigation into identifying the spoilage threshold of refrigerated meat, focusing on skinless boneless chicken breast, packaged in two distinct methods: polyethylene bags with clips (Cryovac system) and trays wrapped in stretch film (Skin type). The analyses we...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Agroprint Timisoara
2024-05-01
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| Serie: | Scientific Papers Animal Science and Biotechnologies |
| Soggetti: | |
| Accesso online: | https://spasb.ro/index.php/public_html/article/view/2244 |
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