Effect of Hyperbaric Carbon Dioxide Pressure on the Microbial Flora of Pork Stored at 4 or 14°C
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1981.tb04252.x/fullpdf
Reference36 articles.
1. Effect of initial internal temperature and storage temperature on the microbial flora of vacuum-packaged beef;Beebe;Journal of Milk and Food Technology,1976
2. Microbiology of beef packaged in various gas atmospheres;Christopher;Journal of Food Protection,1979
3. The effect of carbon dioxide on the growth of slime producing bacteria on fresh beef;Clark;Canadian Institute of Food Science and Technology Journal,1969
4. Use of carbon dioxide for extending shelf-life of prepackaged beef;Clark;Canadian Institute of Food Science and Technology Journal,1972
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