Superchilling of poultry meat for improved storage stability
Superchilling, a new concept of extending shelf life of fresh food products without freezing, has been confined mainly to seafoods and scanty work has been documented on poultry meat. Hence, poultry breast fillets were aerobically packaged and stored under superchilling (-2+0.5°C) condition for its...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2022-05-01
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| Series: | Indian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAnS/article/view/124172 |