Share

EFFECT OF HYPERBARIC CARBON DIOXIDE PRESSURE ON THE MICROBIAL FLORA OF PORK STORED AT 277 OR 287 K (4 OR 14C).

Author(s) : BLICKSTAD E., ENFORS S., MOLIN G.

Type of article: Article

Summary

COMPARISON OF THE MICROFLORA OF PORK STORED AT 277 AND 287 K (4 AND 14C) UNDER 505 OR 101 KPA OF CO2 OR 101 KPA OF AIR. A HIGH CO2 PRESSURE IMPROVES THE STORAGE LIFE OF MEAT. (Bull. bibliogr. CDIUPA, FR., 15, N7,JULY 1981, 59; 157819.

Details

  • Original title: EFFECT OF HYPERBARIC CARBON DIOXIDE PRESSURE ON THE MICROBIAL FLORA OF PORK STORED AT 277 OR 287 K (4 OR 14C).
  • Record ID : 1982-0487
  • Languages: English
  • Source: J. appl. Bacteriol. - vol. 50 - n. 3
  • Publication date: 1981

Links


See other articles in this issue (1)
See the source

Indexing