ShareStorage quality characteristics of beef rib eye steaks packaged in modified atmosphere.
Author(s) : FU A. H., MOLINS R. A., SEBRANEK J. G.
Type of article: Article
Summary
Microbiological, chemical, physical and sensory attributes of beef rib eye steaks packaged in air, vacuum or combination of varying percent O2-percent CO2, were examined during storage at 2-4 deg C. Modified atmosphere changes over time were measured. Results are given.
Details
- Original title: Storage quality characteristics of beef rib eye steaks packaged in modified atmosphere.
- Record ID : 1993-0978
- Languages: English
- Source: Ital. J. Food Sci. - vol. 57 - n. 2
- Publication date: 1992/03
- Document available for consultation in the library of the IIR headquarters only.
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