ShareEFFECT 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
- Themes: Meat and meat products
- Keywords: Hyperbaric environment; Microbiology; Meat; Chilling; Pork; Pathogen; CO2
-
EFFECT OF HYPERBARIC CARBON DIOXIDE PRESSURE ON...
- Author(s) : BLICKSTAD E., ENFORS S. O., MOLIN G.
- Date : 1981
- Languages : English
- Source: J. appl. Bacteriol. - vol. 50 - n. 3
View record
-
EXTENDED FRESH STORAGE OF FISHERY PRODUCTS WITH...
- Author(s) : WILHELM K. A.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 2
View record
-
EFFECT OF HEAT TREATMENT AND SELECTED ANTIMICRO...
- Author(s) : PRABHU G. A., et al.
- Date : 1988
- Languages : English
- Source: Ital. J. Food Sci. - vol. 53 - n. 5
View record
-
SURVIVAL OF CAMPYLOBACTER JEJUNI DURING POULTRY...
- Author(s) : OOSTEROM J.
- Date : 1983/08
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 8
View record
-
A meta-analysis study of the effect of chilling...
- Author(s) : GONZALES BARRON U., BERGIN D., BUTLER F.
- Date : 2008/07
- Languages : English
- Source: Journal of Food Protection - vol. 71 - n. 7
View record