1. Use of carbon monoxide for extending shelf life of prepackaged fresh beef;Clark;Can. Inst. Food Sci. Technol.,1976
2. Swifts market tests show housewife still cool toward frozen meats;Copeland;Quick Frozen Foods.,1970
3. Beef color as related to consumer acceptance and palatability;Jeremiah;J. Food Sci.,1972
4. Effect of light and temperature on color and flavor of prepackaged frozen beef;Lentz;Can. Inst. Food Sci. Technol.,1971
5. Frozen retail heavy—cut meats—will they catch on this time?;Martin;Quick Frozen Foods.,1976