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EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE

✍ Scribed by D. JURDI; M. G. MAST; J. H. MacNEIL

Book ID: 108804329
Publisher: Institute of Food Technologists
Year: 1980
Tongue: English
Weight: 688 KB
Volume: 45
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1980.tb04121.x

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