ShareCONTROLLED ATMOSPHERE PACKAGING OF FRESH MEAT.
[In Italian. / En italien.]
Author(s) : PROVERA D.
Type of article: Periodical article
Summary
A DESCRIPTION IS GIVEN OF A METHOD OF PACKAGING FRESH MEAT IN A CONTROLLED ATMOSPHERE USING A MIXTURE OF CARBON DIOXIDE, OXYGEN AND NITROGEN. BACTERIOLOGICAL ANALYSES WERE MADE ON THE ANIMAL CARCASE BEFORE IT WAS PREPARED FOR PACKAGING, ON THE FIRST DAY OF SALE AND A WEEK AFTER PACKAGING. (INT. PACKAG. ABSTR., GB., 2, N.6, 1982/06, 357, 1519.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1983-0154
- Languages: Italian
- Source: Imballaggio - n. 312
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Controlled atmosphere; Microbiology; Meat; Chilling; Packaging
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