Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference17 articles.
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2. Evaluation of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods;Ang;Journal of Food Science,1990
3. Escherichia coli O157:H7 and the Hemolytic-Uremic Syndrome;Boyce;New England Journal of Medicine,1995
4. Safety of irradiated foods;Diehl,1995
5. Some factors affecting oxygen transmission rates of plastic films for vacuum packaging of meat;Eustace;Journal of Food Technology,1981
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