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

Research output: Contribution to journalArticleResearch

Original languageEnglish
Pages (from-to)-
JournalLWT - Food Science and Technology
Publication statusPublished - 1 Jan 2015

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