Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen-Barrier Film
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1735-1740
- https://doi.org/10.1111/j.1365-2621.1983.tb05073.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological CharacteristicsJournal of Food Science, 1982
- A MICROBIOLOGICAL EXAMINATION OF MUSCLE TISSUE OF BEEF, PORK, AND LAMB CARCASSES1Journal of Milk and Food Technology, 1969
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955