EFFECT OF SPRAY SANITATION TREATMENT AND GASEOUS ATMOSPHERES ON THE STABILITY OF PREPACKAGED FRESH BEEF-Reference-Cited by-同舟云学术

EFFECT OF SPRAY SANITATION TREATMENT AND GASEOUS ATMOSPHERES ON THE STABILITY OF PREPACKAGED FRESH BEEF

Published:1977-05 Issue:3 Volume:42 Page:743-746
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BALA K.,STRINGER W. C.,NAUMANN H. D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12593.x/fullpdf

Reference25 articles.

1. EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORK

2. G. S. Bali, 1970 . Efficacy of sanitizing treatments on broilers and short loins . Unpublished M. S. thesis , University of Missouri, Columbia, MO.

3. Use of in-package controlled atmospheres for extending the shelf life of meat products

4. REDUCTION OF BACTERIA ON PORK CARCASSES

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