Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Physical and Sensory Characteristics
- 1 July 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (4), 1059-1069
- https://doi.org/10.1111/j.1365-2621.1982.tb07621.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage TemperatureJournal of Food Science, 1982
- Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological CharacteristicsJournal of Food Science, 1982
- POSTMORTEM AGING OF BEEF CARCASSESJournal of Food Science, 1978
- BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITYJournal of Food Science, 1972