The effects of nisin, oil-wax coating and yogurt on the quality of refrigerated chicken meat

Food Control

Volumn 15, Issue 7, 2004, Pages 537-542

  Göǧüş, Ugur ^a   Bozoglu, Faruk ^a   Yurdugul, Seyhun ^b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

Chicken; Coating; Critical point; MAB; Nisin; Pseudomonas; Salmonella typhimurium; Yogurt

Indexed keywords

NISIN; OIL; PROPOLIS; YOGHURT;

AEROBIC BACTERIA; ANIMAL TISSUE; ARTICLE; BACTERICIDAL ACTIVITY; BACTERIUM CONTAMINATION; CARCASS; CHROMATOGRAPHY; CONTROLLED STUDY; EVISCERATION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GASTROINTESTINAL TRACT; INFECTION CONTROL; INFECTION PREVENTION; INFECTION RISK; MEAT; NONHUMAN; PH; POULTRY; SALMONELLA; SENSORY ANALYSIS;

GALLUS GALLUS; PSEUDOMONAS; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 3042533421     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2003.08.007     Document Type: Article

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