The combined effects of superchilling and packaging on the shelf life of lamb
Author:
Funder
Gobierno de Aragón
Ministerio de Educación, Cultura y Deporte
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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3. The effects of superchilled storage at −2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display;Beaufort;International Journal of Refrigeration,2009
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5. Effect of borage and green tea aqueous extract on the quality of lamb leg chops displayed under retail conditions;Bellés;Meat Science,2017
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