Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat
The effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C) for 15- 17 da...
שמור ב:
| הוצא לאור ב: | Acta Scientiarum. Technology |
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| Principais autores: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Universidade Estadual de Maringá
2014
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| נושאים: | |
| גישה מקוונת: | https://www.redalyc.org/articulo.oa?id=303230170023 |
| תגים: |
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