ShareStorage of carcasses, cuts and consumer portions of lamb in atmospheres of carbon dioxide.
Author(s) : SHAY B. J., EGAN A. F., BILL B. A.
Summary
Analysis of microflora, colour and organoleptic property of lamb stored at 0 deg C in carbon dioxide.
Details
- Original title: Storage of carcasses, cuts and consumer portions of lamb in atmospheres of carbon dioxide.
- Record ID : 1994-2353
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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EFFECT OF VARIOUS GAS ATMOSPHERES ON COLOUR AND...
- Author(s) : RENERRE M.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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STORAGE AND DISPLAY OF FRESH MEAT PACKED IN ELE...
- Author(s) : TAYLOR A. A., DOWN N. F., SHAW B. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
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IRRADIATION IN CONJUNCTION WITH MODIFIED ATMOSP...
- Author(s) : LAMBERT A. D., SMITH J. P., DODDS K. L.
- Date : 1991/08/10
- Languages : English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
View record
-
Colour and colour stability of dry-cured ham.
- Author(s) : RODRIGUEZ LOPEZ A., PÉREZ-ÁLVAREZ J. A., SAYAS BARBERA M. E., PAGAN MORENO M. J., GAGO GAGO M. A., ARANDA CATALA V.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
View record
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OPPORTUNITE D'UN CONDITIONNEMENT SOUS VIDE OU S...
- Author(s) : DUCHENE M.
- Date : 1981/08/24
- Languages : French
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