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