Use of Mixtures of Carbon Dioxide and Oxygen for Extending Shelf-life of Prepackaged Fresh Beef
- 1 July 1973
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 6 (3) , 194-196
- https://doi.org/10.1016/s0315-5463(73)74012-8
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Use of Carbon Dioxide for Extending Shelf-Life of Prepackaged BeefCanadian Institute of Food Science and Technology Journal, 1972
- Oxygen requirements of strains of Pseudomonas and AchromobacterCanadian Journal of Microbiology, 1972
- EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEATJournal of Food Science, 1971
- Studies on the surface plate method of counting bacteriaCanadian Journal of Microbiology, 1971
- IMPROVEMENT OF SPRAY GUN METHOD OF ESTIMATING BACTERIAL POPULATIONS ON SURFACESCanadian Journal of Microbiology, 1965
- METHOD OF ESTIMATING THE BACTERIAL POPULATION ON SURFACESCanadian Journal of Microbiology, 1965
- Uniform inoculation of nutrient surfacesBiotechnology & Bioengineering, 1963