Shelf life of Ostrich (Struthio camelus) liver stored under different packaging conditions

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 1920-1927

  Fernández López, Juana ^a   Yelo, Ana ^a   Sayas Barberá, Estrella ^a   Sendra, Esther ^a   Navarro, Casilda ^a   Pérez Alvarez, José Angel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); STRUTHIO CAMELUS;

CARBON DIOXIDE; NITROGEN; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIAL COUNT; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; LIVER; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; OSTRICH; OXIDATION REDUCTION REACTION; PIGMENTATION; TIME; VACUUM;

ANIMALS; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; LIVER; NITROGEN; ODORS; OXIDATION-REDUCTION; OXYGEN; PIGMENTATION; STRUTHIONIFORMES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; VACUUM;

EID: 33748351566     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.1920     Document Type: Article

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