Bacteriology and Retail Case Life of Spray-Chilled Pork-Reference-Cited by-同舟云学术

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Bacteriology and Retail Case Life of Spray-Chilled Pork

Published:1988-06 Issue:3 Volume:21 Page:295-299
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Greer G.G.,Dilts B.D.

Publisher

Elsevier BV

Subject

General Computer Science

Reference13 articles.

1. Effects of spray chilling and carcass spacing on beef carcass cooler shrink and grade factors;Allen;J. Anim. Sci.,1987

2. Reduced water activity;Christian,1980

3. Energy usage and weight loss in beef and pork chilling;Collett,1986

4. The control of microbial spoilage in fresh meats;Gill,1986

5. Effect of blast chilling on the bacterial quality and case life of pork;Greer;Can. Inst. Food Sci. Technol. J.,1987

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat;Comprehensive Reviews in Food Science and Food Safety;2019-09-09

2. Optimizing the microbial shelf life of fresh beef;Ensuring safety and quality in the production of beef Volume 1;2017-06-09

3. Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 1 (meat of domestic ungulates);EFSA Journal;2014-03

4. Special Precooling Techniques;Operations in Food Refrigeration;2012-05-14

5. Chilling and Freezing by Immersion in Water and Aqueous Solutions;Operations in Food Refrigeration;2012-05-14

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