Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO(2)) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat. The microbiological inactivation was performed...

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Detalles Bibliográficos
Autores principales: González-Alonso, Víctor, Cappelletti, Martina, Bertolini, Francesca Maria, Lomolino, Giovanna, Zambon, Alessandro, Spilimbergo, Sara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Microbiology and Food Safety
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587702/
https://www.ncbi.nlm.nih.gov/pubmed/32416840
http://dx.doi.org/10.3382/ps/pez563

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587702/
https://www.ncbi.nlm.nih.gov/pubmed/32416840
http://dx.doi.org/10.3382/ps/pez563

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