Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage-Reference-Cited by-同舟云学术

Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage

Published:2007-06 Issue:2 Volume:76 Page:201-209
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

González-Montalvo Beatriz,Capita Rosa,Guevara-Franco José Alfredo,Prieto Miguel,Alonso-Calleja Carlos

Publisher

Elsevier BV

Subject

Food Science

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4. Quality changes in beef steaks stored in controlled gas atmospheres, containing high or low levels of oxygen;Bartkowiski;Journal of Food Protection,1982

5. Influence of packaging conditions on microbial and lipid oxidation in lamb meat;Berruga;Small Ruminant Research,2005

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