USE OF IN-PACKAGE CONTROLLED ATMOSPHERES FOR EXTENDING SHELF-LIFE OF MEAT-PRODUCTS

被引：12

作者：

BENEDICT, RC ^{[1
]}

STRANGE, ED ^{[1
]}

PALUMBO, S ^{[1
]}

SWIFT, CE ^{[1
]}

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1975年 / 23卷 / 06期

关键词：

D O I：

10.1021/jf60202a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1208 / 1212

页数：5

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[3]

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CLARK, DS ;

LENTZ, CP .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1972, 5 (04) :175-178

[5] USE OF MIXTURES OF CARBON-DIOXIDE AND OXYGEN FOR EXTENDING SHELF-LIFE OF PREPACKAGED FRESH BEEF [J].

CLARK, DS ;

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CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1973, 6 (03) :194-196

[6] FUNCTION OF LIPOPHILIC ACIDS AS ANTIMICROBIAL FOOD ADDITIVES [J].