INCREASING SHELF-LIFE BY CARBON-DIOXIDE TREATMENT AND LOW-TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON-SURLYN FILM

被引：44

作者：

SANDER, EH

SOO, HM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02533.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1519 / &

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