Microbiological and physicochemical properties of fresh retail cuts of beef packaged under an advanced vacuum skin system and stored at 4 degrees C. [electronic resource]

By: Contributor(s): Producer: 20040108Description: 2085-92 p. digitalISSN:
  • 0362-028X
Subject(s): Online resources: In: Journal of food protection vol. 66
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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