Extension of shelf life in refrigerated ground beef stored under an atmosphere containing carbon dioxide and carbon monoxide
- 1 January 1978
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 26 (1) , 274-276
- https://doi.org/10.1021/jf60215a067
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Preservation of refrigerated meats with controlled atmospheres: Treatment and post-treatment effects of carbon dioxide on pork and beefMeat Science, 1977
- Use of Carbon Monoxide for Extending Shelf-life of Prepackaged Fresh BeefCanadian Institute of Food Science and Technology Journal, 1976
- SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLORJournal of Food Science, 1974
- Growth Inhibition of a Pseudomonas by Carbon DioxideJournal of Food Science, 1967