ShareEFFECT OF HYPERBARIC CARBON DIOXIDE PRESSURE ON THE MICROBIAL FLORA OF PORK STORED AT 277 OR 287K (4 OR 14 DEGC).
Author(s) : BLICKSTAD E., ENFORS S. O., MOLIN G.
Type of article: Article
Summary
COMPARISON OF MICROBIAL GROWTH DURING THE STORAGE UNDER 505 KPA (5 ATM) AND 101 KPA (1 ATM) IN CO2 OR AIR. -(Bull. CNRS, FR., 81-340-25997.
Details
- Original title: EFFECT OF HYPERBARIC CARBON DIOXIDE PRESSURE ON THE MICROBIAL FLORA OF PORK STORED AT 277 OR 287K (4 OR 14 DEGC).
- Record ID : 1982-1603
- Languages: English
- Source: J. appl. Bacteriol. - vol. 50 - n. 3
- Publication date: 1981
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Hyperbaric environment; Modified atmosphere; Microbiology; Meat; Chilling; Pork; CO2
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EFFECT OF HYPERBARIC CARBON DIOXIDE PRESSURE ON...
- Author(s) : BLICKSTAD E., ENFORS S., MOLIN G.
- Date : 1981
- Languages : English
- Source: J. appl. Bacteriol. - vol. 50 - n. 3
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EXTENDED FRESH STORAGE OF FISHERY PRODUCTS WITH...
- Author(s) : WILHELM K. A.
- Date : 1982
- Languages : English
- Source: Mar. Fish. Rev. - vol. 44 - n. 2
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The influence of inherent muscle quality upon t...
- Author(s) : JEREMIAH L. E., GIBSON L. L., ARGONOSA G.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 1
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CARBON DIOXIDE AS A CONTROLLER OF THE SPOILAGE ...
- Author(s) : BLICKSTAD E., MOLIN G.
- Date : 1983/09
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 9
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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
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