ShareRetail shelf-life of pork dipped in organic acid before modified atmosphere or vacuum packaging.
Author(s) : HUANG N. Y., HO C. P., MCMILLIN K. W.
Type of article: Article
Details
- Original title: Retail shelf-life of pork dipped in organic acid before modified atmosphere or vacuum packaging.
- Record ID : 2006-1331
- Languages: English
- Source: Ital. J. Food Sci. - vol. 70 - n. 8
- Publication date: 2005/10
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Vacuum; Pork; Immersion; Cold storage; Packaging; Storage life; Organic acid
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Biogenic amines in vacuum-packaged and carbon d...
- Author(s) : NADON C. A., ISMOND M. A. H., HOLLEY R.
- Date : 2001/02
- Languages : English
- Source: Journal of Food Protection - vol. 64 - n. 2
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The influence of controlled atmosphere and vacu...
- Author(s) : JEREMIAH L. E., GIBSON L. L., ARGNOSA G. C.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 1
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THE CRITICAL IMPORTANCE OF TEMPERATURE FOR THE ...
- Author(s) : EGAN A. F.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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Increasing the shelf life of poultry meat using...
- Author(s) : ZEITOUN A., DEVLIEGHERE F., DEBEVERE J.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
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Static, controlled (CO2) atmosphere packaging o...
- Author(s) : HOLLEY R. A., GARIEPY C., DELAQUIS P., DOYN G., GAGNON J.
- Date : 1994/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 6
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