Presence of bacteria in modified atmosphere packed raw chicken meat and their effect on shelf life and sensory characteristics : a microbiological and sensory evaluation
Food waste is a huge challenge and constitutes a massive hurdle for development of sustainable food systems. Around 30% of all food produced for human consumption globally is estimated to be discarded, which in many cases is due to the foods having reached best-before-date. Bacterial groups such as...
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| Format: | H2 |
| Language: | Inglés |
| Published: |
SLU/Dept. of Biomedical Sciences and Veterinary Public Health (until 231231)
2022
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