Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions

The aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified at...

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Detalles Bibliográficos
Autores principales: Chmiel, M., Roszko, M., Hać-Szymańczuk, E., Adamczak, L., Florowski, T., Pietrzak, D., Cegiełka, A., Bryła, M.
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/PMC7587862/
https://www.ncbi.nlm.nih.gov/pubmed/32036963
http://dx.doi.org/10.1016/j.psj.2019.10.045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587862/
https://www.ncbi.nlm.nih.gov/pubmed/32036963
http://dx.doi.org/10.1016/j.psj.2019.10.045

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