Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 2, 2004, Pages 151-159

  Linton, Mark ^a   McClements, J M J ^a   Patterson, M F ^a,b  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Cold storage; High pressure; Minced chicken; Shelf life; Vacuum packaging

Indexed keywords

ARTICLE; BACTERIUM ISOLATION; CHICKEN; ENTEROBACTERIACEAE; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; GRAM POSITIVE BACTERIUM; HYDROSTATIC PRESSURE; MICROBIAL DIVERSITY; MICROBIAL GROWTH; MICROFLORA; MICROORGANISM DETECTION; STATISTICAL ANALYSIS; TEMPERATURE; TIME; VACUUM;

ENTEROBACTERIACEAE; GALLUS GALLUS; POSIBACTERIA;

EID: 2942527672     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2003.12.004     Document Type: Article

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