Fresh beef packed in mixtures of oxygen and carbon dioxide
- 1 December 1973
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 8 (4), 453-461
- https://doi.org/10.1111/j.1365-2621.1973.tb01732.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscleJournal of the Science of Food and Agriculture, 1972
- EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEATJournal of Milk and Food Technology, 1970
- Treatment of meats with ionising radiations. XV.—Irradiation of beef from barley-fed animalsJournal of the Science of Food and Agriculture, 1967
- Meat Quality, Effect of Castration on Biochemistry and Quality of BeefJournal of Agricultural and Food Chemistry, 1955
- Post-mortem formation of methaemoglobin in red muscleBiochemical Journal, 1929