Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging
Year: 2021
Type: article
Institution: Nofima
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
Funder: Norges Forskningsråd
Award: G7258595606
OpenAlex ID: W4200432247