Comparison of Thawing Treatments on Quality, Microbiota, and Organoleptic Characteristics of Chicken Meat Fillets

[Image: see text] The current research attempted to evaluate the impact of various thawing techniques (R(0): control group, R(1): water immersion thawing, R(2): low-temperature thawing, R(3): combined thawing, water thawing then low-temperature thawing, R(4): combination thawing, low temperature tha...

Descripción completa

Detalles Bibliográficos
Autores principales: Arshad, Muhammad Waqas, Tariq, Muhammad Rizwan, Ali, Shinawar Waseem, Basharat, Zunaira, Umer, Zujaja, Nayik, Gulzar Ahmad, Ramniwas, Seema, Aloufi, Abeer S., Alharbi, Sulaiman Ali, Ansari, Mohammad Javed, Ercisli, Sezai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10373201/
https://www.ncbi.nlm.nih.gov/pubmed/37521673
http://dx.doi.org/10.1021/acsomega.3c03385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10373201/
https://www.ncbi.nlm.nih.gov/pubmed/37521673
http://dx.doi.org/10.1021/acsomega.3c03385

Ejemplares similares