Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere-Reference-Cited by-同舟云学术

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere

Published:2005-11 Issue:3 Volume:71 Page:563-570
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Martínez Luis,Djenane Djamel,Cilla Irene,Beltrán José Antonio,Roncalés Pedro

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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4. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technology,1978

5. Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions;Djenane;Journal of Food Science,2001

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