Use of Carbon Dioxide for Extending Shelf-Life of Prepackaged Beef
- 1 October 1972
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 5 (4) , 175-178
- https://doi.org/10.1016/s0315-5463(72)74123-1
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEATJournal of Food Science, 1971
- Studies on the surface plate method of counting bacteriaCanadian Journal of Microbiology, 1971
- The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh BeefCanadian Institute of Food Technology Journal, 1969
- Growth of Psychrotolerant Pseudomonads and Achromobacter on Chicken SkinPoultry Science, 1968
- IMPROVEMENT OF SPRAY GUN METHOD OF ESTIMATING BACTERIAL POPULATIONS ON SURFACESCanadian Journal of Microbiology, 1965
- METHOD OF ESTIMATING THE BACTERIAL POPULATION ON SURFACESCanadian Journal of Microbiology, 1965
- Uniform inoculation of nutrient surfacesBiotechnology & Bioengineering, 1963