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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Gertzou, Ioanna N., Drosos, Panagiotis E., Karabagias, Ioannis K., Riganakos, Kyriakos A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2016
Konular:
Original Article
Online Erişim: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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