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Combined effect of ozonation and packaging on shelf life extension of fresh chicken legs during storage under refrigeration
The aim of the present study was to investigate the effect of different ozone doses (2, 5, and 10 mg/L) on shelf life extension of fresh chicken legs, packaged in polyamide/poleyethylene bags and stored at 4 ± 1 °C, for a period of 12 days. Parameters taken into account were: microbiological (Total...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5223261/ https://ncbi.nlm.nih.gov/pubmed/28115767 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2421-7 |
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