ASCORBIC-ACID DIPPING AS A MEANS OF EXTENDING SHELF-LIFE AND IMPROVING MICROBIAL QUALITY OF CUT-UP BROILER PARTS

被引：0
|
作者：
ARAFA, AS [1 ]
CHEN, TC [1 ]
机构：
[1] UNIV FLORIDA,DEPT POULTRY SCI,GAINESVILLE,FL 32611
来源：
POULTRY SCIENCE | 1977年 / 56卷 / 04期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1345 / 1345
页数：1
相关论文
共 31 条
  • [1] ASCORBIC-ACID DIPPING AS A MEANS OF EXTENDING SHELF-LIFE AND IMPROVING MICROBIAL QUALITY OF CUT-UP BROILER PARTS
    ARAFA, AS
    CHEN, TC
    POULTRY SCIENCE, 1978, 57 (01) : 99 - 103
  • [2] Effect of Ascorbic Acid on Shelf-Life and Quality of Fresh Cut 'Mahachanok' Mango
    Puthmee, T.
    Boonyaritthongchai, P.
    Kanlayanarat, S.
    SOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE, 2010, 875 : 223 - 226
  • [3] Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils
    Awad, Asmaa H. R.
    Parmar, Aditya
    Ali, Marwa R.
    El-Mogy, Mohamed M.
    Abdelgawad, Karima F.
    FOODS, 2021, 10 (05)
  • [4] Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating
    Ozdemir, Kubra S.
    Gokmen, Vural
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 76 : 172 - 180
  • [5] INTEGRATED EFFECT OF ASCORBIC ACID, CITRIC ACID AND CALCIUM LACTATE ON QUALITY AND SHELF-LIFE OF FRESH-CUT PAPAYA CUBES
    Aslam, Hafiz Khuram Wasim
    Inam-ur-Raheem, Muhammad
    Zahoor, Tahir
    Shahid, Muhammad
    PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES, 2018, 55 (01): : 183 - 189
  • [6] EFFECTS OF ASCORBIC-ACID AND PRE-PACKAGING ON SHELF-LIFE AND QUALITY OF RAW AND COOKED OKRA (HIBISCUS-ESCULENTUS)
    ADERIYE, BI
    FOOD CHEMISTRY, 1985, 16 (01) : 69 - 77
  • [7] Application of Sorbic Acid Nanoparticles in Improving the Quality and Shelf-Life of Chilled Pork
    Ding, Wu (dingwu10142000@hotmail.com), 2018, Chinese Chamber of Commerce (39):
  • [8] Effectiveness of dipping with phosphate, lactate and acetic acid solutions on the quality and shelf-life of pork loin chop
    Lin, KW
    Chuang, CH
    JOURNAL OF FOOD SCIENCE, 2001, 66 (03) : 494 - 499
  • [9] Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets
    Irkin, R.
    Degirmencioglu, N.
    Guldas, M.
    QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2015, 7 (05) : 737 - 745
  • [10] Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment
    Saba, Mahmoud Koushesh
    Darvishi, Hosain
    Zarei, Lolav
    Sogvar, Ommol Banin
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2023,
1234