Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display-Reference-Cited by-同舟云学术

Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display

Published:1994-01 Issue:4 Volume:27 Page:371-377
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Greer G.G.,Gill C.O.,Dilts B.D.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Aspects of the microbiology of the spoilage of meat with special reference to Gram-negative facultative anaerobic rods of the family Enterobacteriaceae;Ahmed,1979

2. Economic impact of meat spoilage organisms;Breidenstein,1986

3. Factors affecting retail display cases;Brolls,1986

4. Temperature function integration and its relationship to the spoilage of pasteurized, homogenized milk;Chandler;Austral. J. Dairy Technol.,1985

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