2020•International Food Research JournalRequires access

Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature.

Safiullah Jauhar, Mohammad Rashedi Ismail‐Fitry, Gun Hean Chong, Mahmud Ab Rashid Nor‐Khaizura, Wan Zunairah Wan Ibadullah

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Key concepts: Carbon dioxide, Supercritical carbon dioxide, Food science, Chemistry, Supercritical fluid, Food quality, Organic chemistry

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Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature. — Research Paper | ScholarLens