Effect of Spray-Chilling on the Quality, Bacteriology and Case Life of Aged Carcasses and Vacuum Packaged Beef
- 1 February 1990
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 23 (1) , 82-86
- https://doi.org/10.1016/s0315-5463(90)70206-4
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- The effects of spray-chilling carcasses on the shrinkage and quality of beefMeat Science, 1988
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- Proper Control of Retail Case Temperature Improves Beef Shelf LifeJournal of Food Protection, 1981
- Effect of Retail Sanitation on the Bacterial Load and Shelf Life of BeefJournal of Food Protection, 1980