ShareMethod for measuring CO2 absorption in CO2 and N2 packaged fresh meat.
Author(s) : ZHAO Y., WELLS J. H.
Type of article: Article
Summary
A method is proposed, in which the results obtained are compared with those found using a gas analyzer.
Details
- Original title: Method for measuring CO2 absorption in CO2 and N2 packaged fresh meat.
- Record ID : 1997-2943
- Languages: English
- Source: J. Food Process Eng. - vol. 18 - n. 4
- Publication date: 1996
Links
See the source
Indexing
-
Themes:
Packaging;
Meat and meat products - Keywords: Measurement; Meat; Absorption; Fresh produce; Packaging; CO2
-
Implications of fresh meat packaging with carbo...
- Author(s) : SEBRANEK J. G.
- Date : 2008/07
- Languages : English
- Source: Cold Facts - 16-17.
View record
-
Two fresh concepts: MAP versus skin.
- Author(s) : DANGEL S.
- Date : 2008
- Languages : English
- Source: Fleischwirtschaft International - vol. 23 - n. 4
View record
-
Almacenamiento y exposición a la venta de carne...
- Author(s) : TAYLOR A. A.
- Date : 2001/06
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 327
View record
-
A new way of packaging fresh meat without using...
- Author(s) : STIEBING A., KARNITZSCHKY I.
- Date : 1997/03
- Languages : English
- Source: Fleischwirtschaft - vol. 77 - n. 3
View record
-
Kühllagerungsverfahren für Frischfleisch.
- Author(s) : MOJE M.
- Date : 1999/02
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 2
View record