Microbiological and physiochemical changes in minced meats under carbon dioxide, nitrogen or air at 3 degrees C

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Bibliographic Details
Published in:International journal of food science & technology 1990, Vol.25 (4), p.389-398
Main Authors: Nychas, G.J, Arkoudelos, J.S
Format: Article
Language:English
Subjects:
air
beef
carbon dioxide
cold storage
controlled atmosphere storage
food microbiology
lactic acid bacteria
metabolism
nitrogen
physicochemical properties
plate count
pork
shelf life
Online Access:Get full text
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ISSN:0950-5423
1365-2621