EFFECT OF SORBATES ON MICROBIOLOGICAL GROWTH IN COOKED TURKEY PRODUCTS
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3), 638-640
- https://doi.org/10.1111/j.1365-2621.1980.tb04120.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATEJournal of Food Science, 1979
- INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILMJournal of Food Science, 1978
- Antimicrobial Efficacy of a Potassium Sorbate Dip on Freshly Processed PoultryJournal of Food Protection, 1978
- The Development of the Anaerobic Spoilage Flora of Meat Stored at Chill TemperaturesJournal of Applied Bacteriology, 1978
- SIGNIFICANCE IN TRIANGULAR TASTE TESTSJournal of Food Science, 1948