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Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs
The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO(2)) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed...
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| Publicado no: | Poult Sci |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7587702/ https://ncbi.nlm.nih.gov/pubmed/32416840 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3382/ps/pez563 |
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