ShareSummary
BRIEF STUDY OF THE ADVANTAGES OF VACUUM-PACKAGING OR MODIFIED ATMOSPHERE PACKAGING OF RED MEAT, POULTRY AND POULTRY CUTS, IN RELATION TO THE DECREASE IN BIOLOGICAL CONTAMINATION. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-230615.
Details
- Original title: CONDITIONNEMENT ET QUALITE. CONDITIONNEMENT SOUS VIDE OU SOUS ATMOSPHERE MODIFIEE ET QUALITE BACTERIOLOGIQUE.
- Record ID : 1988-1480
- Languages: French
- Source: Viandes Prod. carnés - vol. 8 - n. 5
- Publication date: 1987
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Poultry; Modified atmosphere; Microbiology; Vacuum; Meat; Chilling; Beef; Packaging
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FRESH RED MEATS: A PLACE TO APPLY MODIFIED ATMO...
- Author(s) : YOUNG L. L., REVIERE R. D., COLE A. B.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 9
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EFFECTS OF GAS ATMOSPHERE, STORAGE TEMPERATURE ...
- Author(s) : BENTLEY D. S., REAGAN J. O., MILLER M. F.
- Date : 1989
- Languages : English
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PORTION UNITAIRE DE VIANDE FRAICHE : COMMENT L'...
- Date : 1982/10
- Languages : French
- Source: Filière Viande - n. 49
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THE EFFECT OF AGEING TREATMENT ON THE MICROBIOL...
- Author(s) : NORTJE G. L., SHAW B. G.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 25 - n. 1
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APPEARANCE OF BEEF, PORK AND LAMB STORED IN VAC...
- Author(s) : SEIDEMAN S. C.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
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