Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP
Abstract In order to commercialize soft‐boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft‐boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N2 and MC:30%CO2/70%N2) co...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-03-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1447 |