Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties-Reference-Cited by-同舟云学术

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Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties

Published:1989-03 Issue:2 Volume:54 Page:284-286
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BENTLEY D.S.,REAGAN J.O.,MILLER M.F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03062.x/fullpdf

Reference9 articles.

1. EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT

2. L. E. Jeremiah, and G. G. Greer, 1982, Color and discoloration standards for retail beef and veal . Ag. Canada. Bull.1734 .

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