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Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP
In order to commercialize soft‐boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft‐boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N(2) and MC:30%CO(2)/70%N(2)) condi...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7063365/ https://ncbi.nlm.nih.gov/pubmed/32180968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1447 |
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