Static, Controlled (CO2) Atmosphere Packaging of Retail Ready Pork

Author:

HOLLEY R. A.,GARIÉPY C.,DELAQUIS P.,DOYON G.,GAGNON J.

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Effect of Hyperbaric Carbon Dioxide Pressure on the Microbial Flora of Pork Stored at 4 or 14°C

2. Carbon Dioxide as a Controller of the Spoilage Flora of Pork, with Special Reference to Temperature and Sodium Chloride

3. H.L. Bruce, A. Arganosa, A. Szpacenko, Z. Hawyrsh, MA. Price, and F.H. Wolfe, 1992 . Chemical and physical changes during storage of Cap-TechR beef. Proceedings of the Canadian Meat Science Association , 7th Symposium. Extended Storage Life of Chilled Meats, p. 14 -21 , Banff, Canada, Feb. 5.

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