Spoilage microflora in fresh chicken breast stored at 4 °C : influence of packaging methods

Journal Article Spoilage microflora in fresh chicken breast stored at 4 °C : influence of packaging methods Get access S.M. Jiménez, S.M. Jiménez Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral Lic. Susana M. Jiménez Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, C.C. 266, C.P.3000 Santa Fe, Argentina (e‐mail : sjimenez@fiqus.unl.edu.ar). Search for other works by this author on: Oxford Academic Google Scholar M.S. Salsi, M.S. Salsi Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral Search for other works by this author on: Oxford Academic Google Scholar M.C. Tiburzi, M.C. Tiburzi Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral Search for other works by this author on: Oxford Academic Google Scholar R.C. Rafaghelli, R.C. Rafaghelli Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral Search for other works by this author on: Oxford Academic Google Scholar M.A. Tessi, M.A. Tessi Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral Search for other works by this author on: Oxford Academic Google Scholar V.R. Coutaz V.R. Coutaz Instituto de DesarrolloTecnológico para la Industria Química (CONICET) Santa Fe, Argentina Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 83, Issue 5, 1 November 1997, Pages 613–618, https://doi.org/10.1046/j.1365-2672.1997.00276.x Published: 01 November 1997 Article history Received: 04 December 1996 Revision received: 12 March 1997 Accepted: 14 March 1997 Published: 01 November 1997