Use of Carbon Monoxide for Extending Shelf-life of Prepackaged Fresh Beef
- 1 July 1976
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 9 (3) , 114-117
- https://doi.org/10.1016/s0315-5463(76)73642-3
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Use of Mixtures of Carbon Dioxide and Oxygen for Extending Shelf-life of Prepackaged Fresh BeefCanadian Institute of Food Science and Technology Journal, 1973
- 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
- PHYSIOLOGICAL AND BIOCHEMICAL EFFECTS ON RATS AND MICE EXPOSED TO SMALL CONCENTRATIONS OF CARBON MONOXIDE FOR LONG PERIODSAnnals of the New York Academy of Sciences, 1970
- The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh BeefCanadian Institute of Food Technology Journal, 1969
- Carbon Monoxide and Human HealthScience, 1968
- 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
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954