SHORT-TERM TRANSOCEANIC SHIPMENTS OF FRESH BEEF
- 28 February 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2) , 321-325
- https://doi.org/10.1111/j.1365-2621.1977.tb01490.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTSJournal of Food Science, 1976
- PACKAGING SYSTEMS FOR EXTENDING THE STORAGE LIFE OF PORK CUTSJournal of Food Science, 1974
- EFFECT OF VACUUM PACKAGING ON WEIGHT LOSS, MICROBIAL GROWTH AND PALATABILITY OF FRESH BEEF WHOLESALE CUTSJournal of Food Science, 1974
- PROTECTIVE PACKAGING MATERIALS FOR FRESH BEEF SHIPMENTSJournal of Food Science, 1972
- THE INFLUENCE OF AGING BEEF IN VACUUMJournal of Food Science, 1972
- EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEATJournal of Milk and Food Technology, 1970
- 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
- Extension of Multiple Range Tests to Group Means with Unequal Numbers of ReplicationsPublished by JSTOR ,1956
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955