Carbon Dioxide Preservation of Fresh Poultry

Author:

Wabeck C.J.,Parmelee C.E.,Stadelman W.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference15 articles.

1. Standard Methods for the Examination of Dairy Products;American Public Health Association,1960

2. On the germination and growth of fungi at various temperatures and in various concentrations of oxygen and carbon dioxide;Brown;Ann. Botany (London),,1922

3. The effect of carbon dioxide on bacterial growth with special reference to the preservation of fish;Coyne;J. Soc. Chem. Ind.,1932

4. Some observations concerning the hydrogen ion variability of the chicken carcass surface during storage;Fromm;Poultry Sci.,1965

5. The influence of carbon dioxide on the rate of multiplication of certain bacteria;Haines;J. Soc. Chem. Ind.,1933

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1. Conservazione degli alimenti mediante atmosfere modificate;Food;2009

2. Food Preservation with Modified Atmospheres;Modern Food Microbiology;2000

3. 10 Meats and poultry;Principles and Applications of Modified Atmosphere Packaging of Foods;1999

4. Meats and poultry;Principles and Applications of Modified Atmosphere Packaging of Foods;1998

5. Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth;Modern Food Microbiology;1998

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