✦ LIBER ✦

Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef

✍ Scribed by M. C. HUNT; R. A. MANCINI; K. A. HACHMEISTER; D. H. KROPF; M. MERRIMAN; G. de LDUCA; G. MILLIKEN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Carbon Monoxide Packaging on

✍ E.A. Kusmider; J.G. Sebranek; S.M. Lonergan; M.S. Honeyman 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 478 KB

Microflora and Color of Ground Beef in G

✍ C.-P. Ho; N.-Y. Huang; K.W. McMillin 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 169 KB

Shelf-life characteristics of fresh oyst

✍ Young-Min Kim; Hyun-Dong Paik; Dong-Sun Lee 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 105 KB

Flavor, Texture, Color, and Hexanal and

✍ SYOU-YU HWANG; JANE A. BOWERS; D.H. KROPF 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 620 KB

Comparison of Milk Mineral, Sodium Tripo

✍ Avanthi Vissa; Daren Cornforth 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 792 KB

Effect of storage temperatures and time

✍ Muhammet İrfan Aksu; Mükerrem Kaya 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 153 KB 👁 1 views