Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life

Journal of Food Protection

Volumn 70, Issue 4, 2007, Pages 937-942

  Laury, Angela ^a   Sebranek, Joseph G ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34247226208     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.4.937     Document Type: Article

References (32)

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