Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Multidisciplinary Digital Publishing Institute
2020
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/88466/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88466/ https://www.mdpi.com/2076-3417/10/19/6629 |
| الوسوم: |
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