Microbiological, colour and sensory changes of refrigerated chicken legs treated with selected phosphates

Food Research International

Volumn 32, Issue 3, 1999, Pages 209-215

  Kim, Chang R ^a   Marshall, Douglas L ^b  

^a Seokang College   (South Korea)

^b Mississippi Agric Forest Exp S ^*  (United States)

Author keywords

Chicken; Microorganisms; Phosphate; Shelf life

Indexed keywords

AEROBIC PLATE COUNT; ANTIMICROBIAL ACTIVITY; CHICKEN; COLOR; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATIVE; POTASSIUM DIHYDROGEN PHOSPHATE; PYROPHOSPHATE; SODIUM DIHYDROGEN PHOSPHATE; TRISODIUM PHOSPHATE;

EID: 0032834580     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00089-7     Document Type: Article

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