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Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices

dc.contributor.authorDang, Tem Thi
dc.contributor.authorRode, Tone Mari
dc.contributor.authorSkipnes, Dagbjørn
dc.date.accessioned2020-10-19T08:00:18Z
dc.date.available2020-10-19T08:00:18Z
dc.date.created2020-10-16T13:54:00Z
dc.date.issued2021
dc.identifier.citationJournal of Food Engineering. 2021, 292 .
dc.identifier.issn0260-8774
dc.identifier.urihttps://hdl.handle.net/11250/2683513
dc.language.isoeng
dc.titleIndependent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber11
dc.source.volume292
dc.source.journalJournal of Food Engineering
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2020.110352
dc.identifier.cristin1840178
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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