Use of Carbon Monoxide for Extending Shelf-life of Prepackaged Fresh Beef-Reference-Cited by-同舟云学术

Use of Carbon Monoxide for Extending Shelf-life of Prepackaged Fresh Beef

Published:1976-07 Issue:3 Volume:9 Page:114-117
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:

Clark D.S.,Lentz C.P.,Roth L.A.

Publisher

Elsevier BV

Subject

General Computer Science

Reference16 articles.

1. Threshold limit values for chemical substances in workroom air adopted by ACGIH;ACGIH. P.O.Box, Cincinnati, Ohio.,1975

2. Pigment-antioxidant relationships to meat-color stability.Proceedings of the 10th Research Conference;Brown;American Meat Institute Foundation,Chicago, Ill.,1958

3. Method of estimating the bacterial population on surfaces.;Clark;Can. J. Microbiol,1965

4. Improvement of spray-gun method of estimating bacterial populations on surfaces.;Clark;Can. J. Microbiol.,1965

5. Uniform inoculation of nutrient surfaces;Clark;Biotech. Bioengineer.,1963

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