Effect of different packaging conditions and temperatures on physicochemical and microbiological quality of Tualang honey-marinated chicken meat
The present study evaluated the microbial quality, pH, and water activity of Tualang honey (TH) marinated chicken breast meat under various temperatures and packaging conditions. Chicken breast meat samples were marinated in marinades containing 50% TH for 24 h at 4 ºC. The samples were drained and...
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| Format: | Article |
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ACS Publisher
2024
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