Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices

Publication date: Available online 11 September 2020Source: Journal of Food EngineeringAuthor(s): Tem Thi Dang, Tone Mari Rode, Dagbjørn Skipnes
Source: Journal of Food Engineering - Category: Food Science Source Type: research