CARBON MONOXIDE EFFECTS ON COLOR AND MICROBIAL COUNTS OF VACUUM-PACKAGED FRESH BEEF STEAKS IN REFRIGERATED STORAGE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1994.tb00146.x/fullpdf
Reference28 articles.
1. Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces
2. EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT
3. Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties
4. THE ABSORPTION SPECTRA AND EXTINCTION COEFFICIENTS OF MYOGLOBIN
5. Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products
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