Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb07067.x/fullpdf
Reference25 articles.
1. Carbon Dioxide as a Controller of the Spoilage Flora of Pork, with Special Reference to Temperature and Sodium Chloride
2. CARBON MONOXIDE EFFECTS ON COLOR AND MICROBIAL COUNTS OF VACUUM-PACKAGED FRESH BEEF STEAKS IN REFRIGERATED STORAGE
3. Use of Carbon Monoxide for Extending Shelf-life of Prepackaged Fresh Beef
4. Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review1
5. [FDA] Food and Drug Administration (U.S.)., 2002 . GRASNotice No. GRN 000083.
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