EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEF
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 297-300
- https://doi.org/10.1111/j.1365-2621.1978.tb02289.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After RigorJournal of Food Science, 1967
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- POST‐MORTEM CHANGES IN STORED MEATS. V. EFFECT OF CARBON DIOXIDE ON MICROBIAL GROWTH ON STORED FRANKFURTERS AND CHARACTERISTICS OF SOME MICROORGANISMS ISOLATED FROM THEMa, bJournal of Food Science, 1953