ShareVacuum or CO2: which is better for pork?
Sous vide ou sous CO2 pur : que choisir pour le porc ?
Author(s) : LEROY C.
Type of article: Article
Summary
Performances of vacuum and CO2 packaging in delaying bacterial deterioration and contamination of pork. Cost comparison of these two processes.
Details
- Original title: Sous vide ou sous CO2 pur : que choisir pour le porc ?
- Record ID : 1998-0359
- Languages: French
- Source: RIA (Paris) - n. 561
- Publication date: 1996
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Economy; Microbiology; Vacuum; Meat; Pork; Packaging; CO2
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ISOLATION OF PECTINOLYTIC -AEROMONAS HYDROPHILA...
- Author(s) : MYERS R.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 1
View record
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MICROBIOLOGY OF BEEF, PORK AND LAMB STORED IN V...
- Author(s) : CHRISTOPHER F. M.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
View record
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THE EFFECT OF A METHOD DESCRIBED AS HI-VAC PACK...
- Author(s) : BOHNSACK U., HÖPKE H. U.
- Date : 1982/01
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 1
View record
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THE EFFECT OF SODIUM LACTATE ON THE SHELF LIFE ...
- Author(s) : DEBEVERE J. M.
- Date : 1989/02
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 2
View record
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EFFECT OF PACKAGING UNDER CO2, NITROGEN OR AIR ...
- Author(s) : ENFORS S. O.
- Date : 1979
- Languages : English
- Source: J. appl. Bacteriol. - vol. 47 - n. 2
View record