Sodium lactate addition on the quality and shelf life of refrigerated sliced poultry sausage packaged in air or nitrogen atmosphere

Journal of Food Protection

Volumn 67, Issue 3, 2004, Pages 601-606

  Cegielska Radziejewska, Renata ^a   Pikul, Jan ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

LACTATE SODIUM; NITROGEN;

AIR; ANIMAL; ARTICLE; BACTERIAL COUNT; COLOR; DOSE RESPONSE; DRUG EFFECT; FOOD; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; METHODOLOGY; MICROBIOLOGY; PH; POULTRY; STANDARD; TASTE; TIME;

AIR; ANIMALS; COLONY COUNT, MICROBIAL; COLOR; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; NITROGEN; POULTRY; POULTRY PRODUCTS; REFRIGERATION; SODIUM LACTATE; TASTE; TIME FACTORS;

EID: 2142827927     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.3.601     Document Type: Article

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