EFFECT OF SPRAY SANITATION TREATMENT AND GASEOUS ATMOSPHERES ON THE STABILITY OF PREPACKAGED FRESH BEEF
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3) , 743-746
- https://doi.org/10.1111/j.1365-2621.1977.tb12593.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Use of in-package controlled atmospheres for extending the shelf life of meat productsJournal of Agricultural and Food Chemistry, 1975
- EFFECT OF GAS ATMOSPHERES ON MICROBIAL GROWTH, COLOR AND pH OF BEEFJournal of Food Science, 1975
- INFLUENCE OF CARBON DIOXIDE UPON THE METABOLISM OF Pseudomonas aeruginosaJournal of Food Science, 1975
- EFFECT OF GAS ATMOSPHERES ON MICROBIAL QUALITY OF PORKJournal of Food Science, 1974
- REDUCTION OF BACTERIA ON PORK CARCASSESJournal of Food Science, 1973
- EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORKJournal of Food Science, 1972
- EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEATJournal of Food Science, 1971
- Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted AtmospheresJournal of Food Science, 1970
- The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh BeefCanadian Institute of Food Technology Journal, 1969
- Growth Inhibition of a Pseudomonas by Carbon DioxideJournal of Food Science, 1967