Combined use of soluble gas stabilization and pack - product filling to avoid package collapse and preserve the sensory properties of fresh chicken thighs packaged under high concentrations of carbon dioxide

Aida Al-Nehlawi; Jordi Saldo; Sònia Guri; Maurice G. O'Sullivan; Joseph P Kerry

Combined use of soluble gas stabilization and pack - product filling to avoid package collapse and preserve the sensory properties of fresh chicken thighs packaged under high concentrations of carbon dioxide

Aida Al-Nehlawi, Jordi Saldo, Sònia Guri, Maurice G. O'Sullivan, Joseph P Kerry

Department of Animal and Food Science

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	-
Journal	LWT - Food Science and Technology
Publication status	Published - 1 Jan 2015

Cite this

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title = "Combined use of soluble gas stabilization and pack - product filling to avoid package collapse and preserve the sensory properties of fresh chicken thighs packaged under high concentrations of carbon dioxide",

author = "Aida Al-Nehlawi and Jordi Saldo and S{\`o}nia Guri and O'Sullivan, {Maurice G.} and Kerry, {Joseph P}",

year = "2015",

month = jan,

day = "1",

language = "English",

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Combined use of soluble gas stabilization and pack - product filling to avoid package collapse and preserve the sensory properties of fresh chicken thighs packaged under high concentrations of carbon dioxide. / Al-Nehlawi, Aida; Saldo, Jordi; Guri, Sònia; O'Sullivan, Maurice G.; Kerry, Joseph P.

In: LWT - Food Science and Technology, 01.01.2015, p. -.

Research output: Contribution to journal › Article › Research

TY - JOUR

T1 - Combined use of soluble gas stabilization and pack - product filling to avoid package collapse and preserve the sensory properties of fresh chicken thighs packaged under high concentrations of carbon dioxide

AU - Al-Nehlawi, Aida

AU - Saldo, Jordi

AU - Guri, Sònia

AU - O'Sullivan, Maurice G.

AU - Kerry, Joseph P

PY - 2015/1/1

Y1 - 2015/1/1

M3 - Article

SP - -

ER -