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
-
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
-
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
-
Storage of carcasses, cuts and consumer portion...
- Author(s) : SHAY B. J., EGAN A. F., BILL B. A.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
View record
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GROWTH OF AEROBIC PSYCHROTROPHS AND COLOUR CHAN...
- Author(s) : CARR T. P., MARCHELLO J. A.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 9
View record