ShareCONTROLLED ATMOSPHERE PACKAGING OF CHILLED MEAT.
Author(s) : GILL C. O.
Type of article: Article
Summary
EFFECT OF PACKAGING UNDER A CO2 -ENRICHED ATMOSPHERE ON THE DEVELOPMENT OF MICROFLORA, DISCOLOURATION, ODOUR AND FLAVOUR STABILITY AND ON THE DRIP RATE OF MEAT (CARCASES AND JOINTS). ADVANTAGES OF THIS SYSTEM, IN PARTICULAR EXTENSION OF SHELF LIFE. POSSIBLE APPLICATION TO OTHER PRODUCTS. (Bibliogr. int. CDIUPA, FR., 90-262709.
Details
- Original title: CONTROLLED ATMOSPHERE PACKAGING OF CHILLED MEAT.
- Record ID : 1991-0692
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 1 - n. 2
- Publication date: 1990
Links
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Indexing
-
THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER...
- Author(s) : GILL C. O., HARRISON J. C. L.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 4
View record
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PHYSICAL AND SENSORY CHARACTERISTICS OF PORK LO...
- Author(s) : HALL L. C.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
View record
-
Effect of residual oxygen on the colour, odour ...
- Author(s) : PENNEY N., BELL R. G.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 2
View record
-
The influence of different centralised prepacka...
- Author(s) : SCHOLTZ E. M., JORDAAN E., KRUGER J., NORTJE G. L., NAUDE R. T.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 1
View record
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USING MODIFIED ATMOSPHERES TO PACKAGE FRESH MEAT.
- Author(s) : LEDWARD D.
- Date : 1979
- Languages : English
- Source: Meat - vol. 52 - n. 8
View record