Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry
- 1 July 1996
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 203 (4) , 326-332
- https://doi.org/10.1007/bf01231070
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Survival of Aeromonas hydrophila and Listeria monocytogenes on fresh vegetables stored under moderate vacuumWorld Journal of Microbiology and Biotechnology, 1994
- Extension of shelf‐life of chilled sliced roast beef by carbon dioxide packagingInternational Journal of Food Science & Technology, 1993
- SHELF‐LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEWJournal of Food Safety, 1991
- Microbiological Aspects of Modified-Atmosphere Packaging Technology - A ReviewJournal of Food Protection, 1991
- Packaging Venison for Extended Chilled Storage: Comparison of Vacuum and Modified Atmosphere Packaging Containing 100% Carbon DioxideJournal of Food Protection, 1989
- Effect of an Elevated Level of Carbon Dioxide Containing Atmosphere on the Growth of Spoilage and Pathogenic Bacteria at 2, 7, and 13 CPoultry Science, 1986
- Microbial and safety implications of the use of modified atmospheres to extend the storage life of fresh meat and fishInternational Journal of Food Microbiology, 1985
- Elevated Carbon Dioxide Atmospheres for Packaging PoultryPoultry Science, 1985
- Elevated Carbon Dioxide Atmospheres for Packaging PoultryPoultry Science, 1985
- Effect of Carbon Dioxide Flushing and Packaging Methods on the Microbiology of Packaged ChickenJournal of Food Science, 1984