Effect of CO2 on the preservation effectiveness of chilled fresh boneless beef knuckle in modified atmosphere packaging and microbial diversity analysis

Author:

Hou Xuefei,Zhao Haolan,Yan Liting,Li Shuang,Chen Xiangning,Fan Junfeng

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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3. The influence of gas concentration in gas-controlled packaging on beef preservation;Chu;Food and fermentation industry,2011

4. Qualitative and quantitative characterization of spoilage bacteria from packed fish;Dalgaard;International Journal of Food Microbiology,1995

5. Influence of dissolved carbon dioxide on the growth of spoilage bacteria;Devlieghere;LWT - Food Science and Technology,2000

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