Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP

In order to commercialize soft‐boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft‐boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N(2) and MC:30%CO(2)/70%N(2)) condi...

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Detalles Bibliográficos
Autores principales: Deng, Shaolin, Li, Ming, Wang, Huhu, Xu, Xinglian, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063365/
https://www.ncbi.nlm.nih.gov/pubmed/32180968
http://dx.doi.org/10.1002/fsn3.1447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063365/
https://www.ncbi.nlm.nih.gov/pubmed/32180968
http://dx.doi.org/10.1002/fsn3.1447

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