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pro vyhledávání: '"Emi Kaibara"'
Autor:
Kiuta Omura, Emi Kaibara, Sae Yamaguchi, Hana Aoyagi, Mari Nishio, Kazuhisa Tomita, Jun Sawai
Publikováno v:
Foods, Vol 13, Iss 3, p 370 (2024)
This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and coliform populati
Externí odkaz:
https://doaj.org/article/eed3e6f429ee44868b9097675ca5930d
