Fresh beef packed in mixtures of oxygen and carbon dioxide
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01732.x/fullpdf
Reference17 articles.
1. EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT
2. Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscle
3. Bratzler , L.J. 1955
4. rit atent 1970 Process for the manufacture of a portion package of fresh meat
5. rit atent 1970 Food package
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