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
See other articles from the proceedings (22)
See the conference proceedings
Indexing
-
Effect of residual oxygen on the colour, odour ...
- Author(s) : PENNEY N., BELL R. G.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 2
View record
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Vacuum or modified-atmosphere packaging of meat.
- Author(s) : MOERMAN P. C.
- Date : 1992
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 25 - n. 22
View record
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MODIFIED ATMOSPHERE AND REFRIGERATION IN MEAT S...
- Author(s) : ESTEBAN J. D.
- Date : 1980/02
- Languages : Spanish
- Source: Filon - 60-63; 2 fig.
View record
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THE INFLUENCE OF A CO2 ATMOSPHERE ON THE SHELF ...
- Author(s) : BOHNSACK U., KNIPPEL G., HÖPKE H. U.
- Date : 1987/09
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 9
View record
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STORAGE OF REFRIGERATED PORK UNDER CARBON DIOXI...
- Author(s) : ASENSIO M. A., ORDO-NEZ J. A., SANZ B.
- Date : 1987
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 27 - n. 3
View record