Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  John, L ^a   Cornforth, D ^a   Carpenter, C E ^a   Sorheim, O ^b   Pettee, B C ^a   Whittier, D R ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Beef; Carbon monoxide; Oxygen; Packaging

Indexed keywords

EID: 7444245007     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09908.x     Document Type: Article

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