Shelf‐life of Algin/Calcium Restructured Turkey Products Held under Aerobic and Anaerobic Conditions
- 1 September 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (5), 1147-1150
- https://doi.org/10.1111/j.1365-2621.1989.tb05942.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef SteaksJournal of Food Science, 1987
- Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef SteaksJournal of Food Science, 1986
- ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW1Journal of Food Safety, 1984
- Meat Spoilage and Evaluation of the Potential Storage Life of Fresh MeatJournal of Food Protection, 1983
- Influence of packaging on microbiological, chemical and sensory changes in chill‐stored turkey portionsBritish Poultry Science, 1982
- A selective medium for the rapid isolation of pseudomonads associated with poultry meat spoilageBritish Poultry Science, 1977
- Microbiological problems of poultry at refrigerator temperatures—a reviewJournal of the Science of Food and Agriculture, 1976
- Changes Caused by Microbes in Spoilage of MeatsJournal of Applied Bacteriology, 1971
- Psychrophilic Spoilage Bacteria of PoultryJournal of Applied Bacteriology, 1968
- THE RELATIONSHIP OF ORGANISMS OF THE GENUS PSEUDOMONAS TO THE SPOILAGE OF MEAT, POULTRY AND EGGSJournal of Applied Bacteriology, 1960