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Heir E, Solberg LE, Jensen MR, et al. Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging. Int J Food Microbiol. 2021;362:109498doi: 10.1016/j.ijfoodmicro.2021.109498.
Heir, E., Solberg, L. E., Jensen, M. R., Skaret, J., Grøvlen, M. S., & Holck, A. L. (2021). Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging. International journal of food microbiology, 362109498. https://doi.org/10.1016/j.ijfoodmicro.2021.109498
Heir, Even, et al. "Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging." International journal of food microbiology vol. 362 (2021): 109498. doi: https://doi.org/10.1016/j.ijfoodmicro.2021.109498
Heir E, Solberg LE, Jensen MR, Skaret J, Grøvlen MS, Holck AL. Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging. Int J Food Microbiol. 2021 Dec 07;362:109498. doi: 10.1016/j.ijfoodmicro.2021.109498. Epub 2021 Dec 07. PMID: 34896912.
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