ShareModified atmosphere packaging of meat, poultry and their products.
Author(s) : STILES M. E.
Type of article: Book chapter
Summary
Effect of the atmosphere composition (carbon dioxide, nitrogen and oxygen) on meat shelf life. Study of the ability of raw, cooked and salted meat to be packed under a modified atmosphere. Microbiological aspects of packed meat.
Details
- Original title: Modified atmosphere packaging of meat, poultry and their products.
- Record ID : 1993-3381
- Languages: English
- Source: In: Modif. Atmos. Packag. Food, Ellis Horwood Ltd. - 118-147; 154 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products;
Poultry - Keywords: Poultry; Modified atmosphere; Microbiology; Meat; Curing; Meat product; Packaging; Cooking
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- Date : 1985/01
- Languages : German
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- Source: Chlodnictwo - vol. 35 - n. 7
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- Date : 1987
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 26 - n. 254
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- Author(s) : AHVENAINEN R., KIVIKATAJA R. L., SKYTTA E.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 2
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