Growth Depth Effects of Bacteria in Ground Turkey Meat Patties Subjected to High Carbon Dioxide or High Oxygen Atmospheres

Author:

Dhananjayan R.,Han I.Y.,Acton J.C.,Dawson P.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference48 articles.

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2. Micro-electrode measurements of internal pH of crab muscle fibres;Aickin;J. Physiol.,1975

3. Elevated carbon dioxide atmospheres for packaging poultry;Baker;Poult. Sci.,1985

4. The shelf life of pieces of fresh meat as a function of degree of communition;Bhonsack;Fleisch-wirtschaft.,1990

5. Effect of hyper-baric carbon dioxide pressure on the microbial flora of pork stored at 4 or 14°C;Blickstad;J. Appl. Bacteriol.,1981

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