Effect of oxygen concentration on the shelf-life of fresh pork packed in a modified atmosphere

Packaging Technology and Science

Volumn 18, Issue 4, 2005, Pages 217-222

  Zhang, Min ^a,b   Sundar, Shrestha ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Colour scores; Fresh meat; MAP; Microbial count

Indexed keywords

COMPOSITION; CONCENTRATION (PROCESS); FOOD PRESERVATION; FOOD STORAGE; MICROORGANISMS; OXYGEN; PACKAGING;

COLOUR SCORES; FRESH MEAT; MICROBIAL COUNT; SLAUGHTER;

MEATS;

CHEMICAL COMPOSITION; CONCENTRATION; FOOD STORAGE; MEAT; MICROORGANISMS; OXYGEN; PACKAGING;

EID: 24144456977     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/pts.693     Document Type: Article

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