Effect of Packaging under Carbon Dioxide, Nitrogen or Air on the Microbial Flora of Pork Stored at 4°C
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1979.tb01746.x/fullpdf
Reference49 articles.
1. An improved diagnostic and selective medium for isolating coagulase positive staphylococci;BAIRD-PARKER;Journal of Applied Bacteriology,1962
2. Effect of initial internal temperature and storage temperature on the microbial flora of vacuum packaged beef;BEEBE;Journal of Milk and Food Technology,1976
3. 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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