Effects of dense phase carbon dioxide on quality and physical-chemical properties of chilled pork

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 26, Issue 7, 2010, Pages 346-350

  Yan, Wenjie ^a,b   Cui, Jianyun ^a   Dai, Ruitong ^a   Wang, Hongfang ^a   Li, Xingmin ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNION UNIVERSITY   (China)

Author keywords

Chilled pork; Dense phase carbon dioxide; Physical chemical property; Quality control; Sterilization; Storage

Indexed keywords

CHILLED PORK; DENSE PHASE CARBON DIOXIDE; PHYSICAL-CHEMICAL PROPERTY; STERILIZATION; STORAGE;

CARBON DIOXIDE; CHEMICAL PROPERTIES; MEATS; ORGANIC POLYMERS; PRESSURE EFFECTS; QUALITY CONTROL;

PH EFFECTS;

EID: 77956302125     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2010.07.061     Document Type: Article

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