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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10×10(−6) kg O(3)/m(3)/h) at 4±1℃ for 4 d. The ozone generator was set to on for 15 min and off for 10...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4942556/ https://ncbi.nlm.nih.gov/pubmed/27433112 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.3.405 |
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