Effects of Modified Atmosphere Packaging with Various CO(2) Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

The effects of modified atmosphere packaging (MAP) with various CO(2) concentrations on the bacterial community and shelf-life of smoked chicken legs during 25 d of storage at 4 °C were evaluated herein. Four treatments were stored in pallets (PAL) and MAP under 20% (M20), 60% (M60), and 100% (M100)...

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Detalles Bibliográficos
Autores principales: Wang, Qiang, Chen, Qian, Xu, Jianhang, Sun, Fangda, Liu, Haotian, Kong, Baohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870794/
https://www.ncbi.nlm.nih.gov/pubmed/35206036
http://dx.doi.org/10.3390/foods11040559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870794/
https://www.ncbi.nlm.nih.gov/pubmed/35206036
http://dx.doi.org/10.3390/foods11040559

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