ShareThe effects of potassium sorbate and lactic acid on the shelf life of vacuum-packed chicken meats.
Author(s) : KOLSARICI N., CANDOGAN K.
Type of article: Article
Summary
Although the shelf-life periods of samples treated with potassium sorbate and lactic acid were about 30 days, vacuum-packed controls and unsealed controls (both of which were untreated) lost their edibility on the 18th and 6th day, respectively.
Details
- Original title: The effects of potassium sorbate and lactic acid on the shelf life of vacuum-packed chicken meats.
- Record ID : 1996-2958
- Languages: English
- Source: Br. Poult. Sci. - vol. 74 - n. 11
- Publication date: 1995/11
- Document available for consultation in the library of the IIR headquarters only.
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