Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat

Journal article

Peer reviewed

S. M. E Rahman, Jiyong Park, KYUNG BIN SONG, Naif A AL-HARBI, Deog-Hwan OH and Naif A. Al-Dhabi

Journal of food science, Vol.77(1-3), pp.M35-M41

2012

PMID: 22260115

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Title: Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat
Creators - without role: S. M. E Rahman - Kangwon National University
Jiyong Park - Chungnam National University
KYUNG BIN SONG - Chungnam National University
Naif A AL-HARBI - Chungnam National University
Deog-Hwan OH - Chungnam National University
Naif A. Al-Dhabi - King Saud University
Publication Details: Journal of food science, Vol.77(1-3), pp.M35-M41
Publisher: Wiley
Identifiers: 9948736308331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article