ShareVacuum or modified-atmosphere packaging of meat.
[In Dutch. / En néerlandais.]
Author(s) : MOERMAN P. C.
Type of article: Article
Summary
Comparison of the shelf life and colour stability of meat either vacuum-packed, air-packed or packed under modified atmosphere. The properties of the different packaging materials are given.
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1993-2695
- Languages: Dutch
- Source: Voedingsm. Technol. - vol. 25 - n. 22
- Publication date: 1992
Links
See the source
Indexing
-
Effect of packaging and storage conditions on d...
- Author(s) : STAPELFELDT H., BJORN H., SKIBSTED L. H., BERTELSEN G.
- Date : 1993
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 196 - n. 2
View record
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USING MODIFIED ATMOSPHERES TO PACKAGE FRESH MEAT.
- Author(s) : LEDWARD D.
- Date : 1979
- Languages : English
- Source: Meat - vol. 52 - n. 8
View record
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COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTU...
- Author(s) : CHU Y. H.
- Date : 1988
- Languages : English
View record
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Estabilidade de carne bovina em atmosfera modif...
- Author(s) : SARANTOPOULOS C. I. G. L., ALVES R. M. V., ARIMA H. K., CONTRERAS T. J., GOMES T. C.
- Date : 1996/07
- Languages : Portuguese
- Source: Colet. ITAL - vol. 26 - n. 2
View record
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COMPARISON OF DIFFERENT PACKAGING SYSTEMS FOR T...
- Author(s) : ROUSSET S., RENERRE M.
- Date : 1990
- Languages : English
- Source: Sci. Aliments - vol. 10 - n. 4
View record