Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat

Trends in Food Science and Technology

Volumn 8, Issue 9, 1997, Pages 307-312

  Sørheim, Oddvin ^a   Aune, Tore ^b   Nesbakken, Truls ^c,d  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Norwegian Meat Research Centre   (Norway)

^d UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON MONOXIDE; MEATS; MICROBIOLOGY; MICROORGANISMS; TOXICITY;

HYGIENIC ASPECT; MODIFIED ATMOSPHERE PACKAGING; TECHNOLOGICAL ASPECT; TOXICOLOGICAL ASPECT;

FOOD PRODUCTS;

EID: 0031239372     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(97)01062-5     Document Type: Review

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