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Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

Meat PackagingFood PackagingEnvironmental EngineeringFood MicrobiologyFood PreservationChicken MeatFood EngineeringMicrobiologyOrganic Acid SaltsLactic AcidFood QualityPublic HealthPoultry ScienceMeat QualityFood TechnologyFood SafetyHealth Sciences