EFFECT OF VACUUM PACKAGING ON WEIGHT LOSS, MICROBIAL GROWTH AND PALATABILITY OF FRESH BEEF WHOLESALE CUTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb01009.x/fullpdf
Reference21 articles.
1. EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT
2. The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh Beef
3. W.G. Cochran, and G.M. Cox, 1950 . "Experimental Designs ," p.259 . John Wiley and Sons, Inc., New York.
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