Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins

SIMPLE SUMMARY: Poultry products are popular meat products in the United States for both retail and food service sectors. Food service operators typically obtain food products in bulk as they utilize products quickly and at a high volume. Typically, chicken arrives to food service operators frozen i...

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Detalles Bibliográficos
Autores principales: Yoder, Laura E., Rehm, John G., Smith, Hunter R., Tigue, Daniel A., Wilborn, Barney, Morey, Amit, Bratcher, Christy L., Blythe, Eugene, Sawyer, Jason T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8300141/
https://www.ncbi.nlm.nih.gov/pubmed/34359155
http://dx.doi.org/10.3390/ani11072028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8300141/
https://www.ncbi.nlm.nih.gov/pubmed/34359155
http://dx.doi.org/10.3390/ani11072028

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