INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILM
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5), 1519-1523
- https://doi.org/10.1111/j.1365-2621.1978.tb02533.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Spoilage Odors in Poultry Meat Produced by Pigmented and Nonpigmented PseudomonasPoultry Science, 1975
- COMPARISON OF RINSE SAMPLING METHODS FOR DETECTION OF SALMONELLAE ON EVISCERATED BROILER CARCASSESJournal of Food Science, 1975
- HEAT‐STABLE NUCLEASE FOR ASSESSMENT OF STAPHYLOCOCCAL GROWTH AND LIKELY PRESENCE OF ENTEROTOXINS IN FOODSJournal of Food Science, 1975
- EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORKJournal of Food Science, 1972
- Use of Carbon Dioxide for Extending Shelf-Life of Prepackaged BeefCanadian Institute of Food Science and Technology Journal, 1972
- Simplified Method of Anaerobic IncubationApplied Microbiology, 1971
- EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEATJournal of Milk and Food Technology, 1970
- The Effect of Carbon Dioxide on the Growth of Slime Producing Bacteria on Fresh BeefCanadian Institute of Food Technology Journal, 1969
- Carbon Dioxide Preservation of Fresh PoultryPoultry Science, 1968
- Carbon Dioxide Preservation of Meat and Fish1Industrial & Engineering Chemistry, 1930