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1.
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging.
Int J Food Microbiol
; 362: 109498, 2022 Feb 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-34896912
2.
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.
PLoS One
; 15(4): e0230928, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32348316
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