ShareEFFECT 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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Indexing
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