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Volumn 55, Issue 4, 2000, Pages 413-419

Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations

Author keywords

Beef; Carbon dioxide; Carbon monoxide; Meat; Modified atmosphere packaging; Psychrotrophic bacteria

Indexed keywords


EID: 0034372977     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00170-9     Document Type: Article
Times cited : (111)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.