Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics

In this research, chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an effort to investigate the effect of storage time duration on its microbiological and chemical characteristics. Total viable counts, numbers of E...

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Detalhes bibliográficos
Main Authors: Filipović Vladimir S., Filipović Ivana B., Markov Siniša L., Tomović Vladimi M., Šojić Branislav V., Filipović Jelena S., Pezo Lato L.
Formato: Artigo
Idioma:Inglês
Publicado em: Association of the Chemical Engineers of Serbia 2022-01-01
Colecção:Chemical Industry and Chemical Engineering Quarterly
Assuntos:
chicken meat
e.coli
food safety
listeria
salmonella
storage
Acesso em linha:http://www.doiserbia.nb.rs/img/doi/1451-9372/2022/1451-93722100011F.pdf
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