ShareEFFECTS OF TEMPERATURE AND STORAGE TIME ON THE MICROFLORA, SENSORY AND EXUDATE CHANGES OF VACUUM-OR NITROGEN-PACKED BEEF.
Author(s) : SIMARD R. E.
Type of article: Article
Summary
COMPARISON OF BEEF QUALITY PACKED BY TWO PROCESSES AND MAINTAINED AT 273, 276 OR 280 K (0, 3 OR 7 DEG C) TO 49 DAYS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-211040.
Details
- Original title: EFFECTS OF TEMPERATURE AND STORAGE TIME ON THE MICROFLORA, SENSORY AND EXUDATE CHANGES OF VACUUM-OR NITROGEN-PACKED BEEF.
- Record ID : 1987-0164
- Languages: English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 18 - n. 2
- Publication date: 1985
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Chilled food; Microbiology; Vacuum; Meat; Drip; Chilling; Beef; Organoleptic property; Packaging
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