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Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice
The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple ju...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001127/ https://www.ncbi.nlm.nih.gov/pubmed/36900861 http://dx.doi.org/10.3390/ijerph20053850 |