Prospective use of temperature function integration for predicting the shelf-life of non-frozen poultry-meat products

Previous studies on the use of temperature function integration as a means of predicting the shelf-life of chilled flesh foods are reviewed and the possible application of this principle to poultry-meat products is discussed. Consideration of those mathematical models which are currently available f...

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Veröffentlicht in:	Food microbiology 1984, Vol.1 (1), p.67-78
Hauptverfasser:	Pooni, G.S., Mead, G.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	food contamination poultry products
Online-Zugang:	Volltext
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