Ozone and improvement of quality and shelflife of poultry products

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Bibliographic Details
Published in:Journal of applied poultry research 1995, Vol.4 (3)
Main Authors: Jindal, V. (University of Arkansas, Fayetteville, AR.), Waldroup, A.L, Forsythe, R.H, Miller, M.J
Format: Article
Language:English
Subjects:
ALIMENTOS
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
BACTERIA
CALIDAD
CARNE DE POLLO
CELL COUNTING
CHICKEN MEAT
CONTAMINACION
CONTAMINATION
CONTEO DE CELULAS
COOLING
ENFRIAMIENTO
FOOD SAFETY
FOOD TECHNOLOGY
FOODS
immersion chilling
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
KEEPING QUALITY
NUMERATION CELLULAIRE
ozonation
OZONE
OZONO
PRODUIT ALIMENTAIRE
QUALITE
QUALITY
REFROIDISSEMENT
STORAGE LIFE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
VIANDE DE POULET
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ISSN:1056-6171
1537-0437