✦ LIBER ✦

EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORK

✍ Scribed by J. R. ADAMS; D. L. HUFFMAN

Book ID: 108799876
Publisher: Institute of Food Technologists
Year: 1972
Tongue: English
Weight: 473 KB
Volume: 37
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1972.tb03690.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of vacuum and modified atmosphere

Effect of vacuum and modified atmosphere packaging on the quality of pork loin

✍ José María Cayuela; María Dolores Gil; Sancho Bañón; Maria Dolores Garrido 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 155 KB

Effect of irradiation and modified atmos

Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures

✍ IRENE R. GRANT; MARGARET F. PATTERSON 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 751 KB

EFFECT OF OXYGEN-ENRICHED ATMOSPHERES ON

EFFECT OF OXYGEN-ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT

✍ HENRYK DAUN; MYRON SOLBERG; WILLIAM FRANKE; SEYMOUR GILBERT 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 450 KB

Effect of gas composition on rabbit meat

Effect of gas composition on rabbit meat quality in modified atmosphere packaging

✍ Herminia Vergara; M Isabel Berruga; M Belén Linares 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 118 KB

Survival and Growth of Listeria monocyto

Survival and Growth of Listeria monocytogenes and Yersinia enterocolitica in Pork Chops Packaged under Modified Gas Atmospheres

✍ W. MANU-TAWIAH; D.J. MYERS; D.G. OLSON; R.A. MOLINS 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 728 KB

Modified Atmosphere Packaging of Tomatoe

Modified Atmosphere Packaging of Tomatoes; Controlling Gas and Humidity

✍ R. G. Evelo; J. Horst 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 516 KB

Modified atmosphere ( M A ) packaging technology is a modern technique o f which the application is steadily growing. Its essence is t o reduce t h e decay o f perishable produce by creating a special atmosphere around t h e produce. The M A factors influencing t h e quality behaviour of t h e prod