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EFFECT OF PACKAGING AND STORAGE ON THE SENSORY QUALITY OF COOKED CHICKEN MENU ITEMS SERVED FROM CHILLED VENDING MACHINES.

Author(s) : YOUNG H., MACFIE H. J. H., LIGHT N.

Type of article: Article

Summary

THE ORGANOLEPTIC PROPERTIES OF 2 CHICKEN MEALS WERE OBTAINED FOLLOWING STORAGE UNDER VACUUM, MODIFIED ATMOSPHERE OR PLASTIC FILM AT 273-276 K (0-3 DEG C) FROM 0 TO 14 DAYS. MEAT WHICH WAS VACUUM PACKED OR UNDER MODIFIED ATMOSPHERE DETERIORATED LESS IN STORAGE THAN THAT PACKED IN PLASTIC FILM. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-251470.

Details

  • Original title: EFFECT OF PACKAGING AND STORAGE ON THE SENSORY QUALITY OF COOKED CHICKEN MENU ITEMS SERVED FROM CHILLED VENDING MACHINES.
  • Record ID : 1990-0713
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 48 - n. 3
  • Publication date: 1989

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