Quality of fresh chicken breasts using a combination of modified atmosphere packaging and chlorine dioxide sachets

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 1991-1996

  Ellis, M ^a   Cooksey, K ^b   Dawson, P ^b   Han, I ^b   Vergano, P ^b  

^a SEALED AIR CORPORATION   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLUMBA; SALMONELLA TYPHIMURIUM;

CARBON DIOXIDE; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; NITROGEN; OXIDE; OXYGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; SAFETY; SALMONELLA TYPHIMURIUM; STANDARD; TASTE; TIME;

ANIMALS; CARBON DIOXIDE; CHICKENS; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; MEAT; NITROGEN; OXIDES; OXYGEN; SALMONELLA TYPHIMURIUM; TASTE; TIME FACTORS;

EID: 33748362829     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.1991     Document Type: Article

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