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Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs Cover

Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs

Journal of Veterinary Research
Volume 57 (2013): Issue 1 (March 2013)
By: Jacek Kijowski,  Celina Marciszewska,  Renata Cegielska-Radziejewska and  Anna Popiół  
Open Access
|Mar 2013
Articles in this issue
DOI: https://doi.org/10.2478/bvip-2013-0015 | Journal eISSN: 2450-8608
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Language: English
Page range: 79 - 84
Published on: Mar 15, 2013
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
chicken legs,
cold storage,
lysozyme,
bacteriological flora,
shelf-life,
sensory quality
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 2013 Jacek Kijowski, Celina Marciszewska, Renata Cegielska-Radziejewska, Anna Popiół, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 57 (2013): Issue 1 (March 2013)
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