Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference9 articles.
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2. Controlled atmosphere packaging of chilled meat;Gill;Food Control,1990
3. The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide;Gill;Meat Sci.,1988
4. The effect of storing raw meat under CO2 on the visible texture of the cooked muscle tissue;Gill,1990
5. Covalent crosslinking between molecules of type I and type III collagen. The involvement of the N-terminal, nonhelical regions of the α 1(I) and α l(III) chains in the formation of intermolecular crosslinks;Henkel;Eur. J. Biochem.,1982
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