EFFECTS OF PACKAGING METHOD, DISPLAY LIGHT AND STORAGE TIME ON THE MICROBIAL-GROWTH AND RANCIDITY OF FRESH PORK

被引：11

作者：

IGBINEDION, JE

CAHILL, VR

OCKERMAN, HW

PARRETT, NA

VANSTAVERN, BD

机构：

[1] OHIO STATE UNIV,DEPT ANIM SCI,COLUMBUS,OH 43210

[2] OHIO AGR RES & DEV CTR,COLUMBUS,OH 43210

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14914.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：848 / 852

页数：5

共 44 条

[1] EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORK
ADAMS, JR
HUFFMAN, DL
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (06) : 869 - &
[2] RELATIONSHIP OF MICROBIAL ACTIVITY TO CHANGES IN LIPIDS OF FOODS
ALFORD, JA
SMITH, JL
LILLY, HD
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (01): : 133 - &
[3] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS
ANGELOTTI, R
FOTER, MJ
LEWIS, KH
[J]. AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1961, 51 (01): : 76 - &
[4] [Anonymous], 1976, COMPENDIUM METHODS M
[5] Ayres J. C., 1955, ADV FOOD RES, V6, P109
[6] AYRES JOHN C., 1960, FOOD RES, V25, P1
[7] BROWN WD, 1969, J BIOL CHEM, V244, P6696
[8] BRYAN FL, 1972, 25TH P REC MEAT C, P323
[9] AMINE-MALONALDEHYDE CONDENSATION PRODUCTS AND THEIR RELATIVE COLOR CONTRIBUTION IN THIOBARBITURIC ACID TEST
BUTTKUS, H
BOSE, RJ
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (07) : 440 - &
[10] CUTAIA AJ, 1964, FOOD TECHNOL, V18, P163