Article Versions Notes

Sai-Ut S, Indriani S, Srisakultiew N, Kingwascharapong P, Suriyarak S, Issara U, Phongthai S, Rawdkuen S, Pongsetkul J. The Role of CO₂ Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attributes. Foods. 2025; 14(11):1837. https://doi.org/10.3390/foods14111837

Sai-Ut, Samart, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Sarisa Suriyarak, Utthapon Issara, Suphat Phongthai, Saroat Rawdkuen, and Jaksuma Pongsetkul. 2025. "The Role of CO₂ Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attributes" Foods 14, no. 11: 1837. https://doi.org/10.3390/foods14111837

Sai-Ut, S., Indriani, S., Srisakultiew, N., Kingwascharapong, P., Suriyarak, S., Issara, U., Phongthai, S., Rawdkuen, S., & Pongsetkul, J. (2025). The Role of CO₂ Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attributes. Foods, 14(11), 1837. https://doi.org/10.3390/foods14111837