CARBON-DIOXIDE EVOLUTION OF REFRIGERATED MEAT

被引：13

作者：

ENFORS, SO

MOLIN, G

机构：

[1] UNIV LUND,CTR CHEM,DEPT TECH MICROBIOL,S-22007 LUND 7,SWEDEN

[2] SWEDISH MEAT RES CTR,S-24400 KAVLINGE,SWEDEN

来源：

MEAT SCIENCE | 1984年 / 10卷 / 03期

关键词：

D O I：

10.1016/0309-1740(84)90022-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：197 / 206

页数：10

共 17 条

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[7] BACTERIOLOGY OF PREPACKED PORK WITH REFERENCE TO GAS COMPOSITION WITHIN PACK
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[9] HAMM R, 1973, 19TH P EUR MEAT RES, P73
[10] MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATS
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[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1962, 25 (02): : 259 - &

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