The effect of vacuum packaging and gaseous atmosphere on microbial growth in tripe
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORK
2. EFFECT OF VACUUM PACKAGING ON MICROORGANISMS ON CUT-UP CHICKENS AND IN CHICKEN PRODUCTS
3. EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT
4. Effect of Initial Internal Temperature and Storage Temperature on the Microbial Flora of Vacuum Packaged Beef
5. Effect of CO2-N2 Atmospheres on the Microbial Flora of Pork
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1. Preparation of low‐density polyethylene film with quercetin and α‐tocopherol loaded with mesoporous silica for synergetic‐release antioxidant active packaging;Journal of Food Process Engineering;2019-05-08
2. Research Progress on Processing Technology of Tripe;Advanced Materials Research;2012-07
3. Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends;Comprehensive Reviews in Food Science and Food Safety;2012-02-29
4. Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage;Journal of Food Science and Technology;2011-08-03
5. EFFECT OF POST PACKAGE REHEATING ON THE QUALITY OF HURDLE TREATED PORK SAUSAGES AT AMBIENT TEMPERATURE (37â±â1C) STORAGE;Journal of Muscle Foods;2010-01
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