Carbon dioxide controlled atmosphere packaging of sliced ham
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01292.x/fullpdf
Reference15 articles.
1. the microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C;Blickstad;Journal of Applied Bacteriology,1983
2. Chilling innovations;Davenport;Meat Processing,1989
3. A comparison of Microbacterium thermosphactum and lactobacilli as spoilage organisms of vacuumpacked sliced luncheon meats;Egan;Journal of Food Science,1980
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