Microbiological Effect of Cold Chain Temperature Simulation and Thawing Methods in Chicken Tenders
In this study, three storage temperatures-4 °C, -10 °C, and -20 °C for fridge (FD), freezer (F), and blast freezer (BF), respectively, as well as two thawing techniques for chicken tenders stored at two freezing temperatures (-10 °C and -20 °C) were used to examine the microbiological effects of tem...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/11036/7762 |
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