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Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature

Supercritical carbon dioxide (SC-CO2) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO2 on fresh chicken m...

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Bibliographic Details
Main Authors: Safiullah, Jauhar, Mohammad Rashedi, Ismail Fitry, Chong, Gun Hean, Mahmud @ Ab Rashid, Nor Khaizura, Wan Ibadullah, Wan Zunairah
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2020
Online Access:http://psasir.upm.edu.my/id/eprint/37451/1/11%20-%20IFRJ19383.R1.pdf
http://psasir.upm.edu.my/id/eprint/37451/
http://www.ifrj.upm.edu.my/27%20(01)%202020/11%20-%20IFRJ19383.R1.pdf
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http://psasir.upm.edu.my/id/eprint/37451/1/11%20-%20IFRJ19383.R1.pdf
http://psasir.upm.edu.my/id/eprint/37451/
http://www.ifrj.upm.edu.my/27%20(01)%202020/11%20-%20IFRJ19383.R1.pdf

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