Limbo, S <br/><br/>
Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.  [electronic resource] 

 -  Meat science  Jan 2010 
 - 129-36 p.  digital 
<br/><br/> Publication Type: Comparative Study; Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2009.08.035  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Carbon Dioxide--analysis<br/>Cattle<br/>Cold Temperature<br/>Colony Count, Microbial<br/>Food Handling<br/>Food Microbiology<br/>Food Packaging--methods<br/>Food Technology--methods<br/>Gram-Negative Bacteria--isolation & purification<br/>Kinetics<br/>Lactobacillales--isolation & purification<br/>Meat Products--analysis<br/>Models, Biological<br/>Models, Theoretical<br/>Oxygen--chemistry<br/>Pigmentation<br/>Principal Component Analysis<br/>Quality Control<br/>Refrigeration<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Volatile Organic Compounds--analysis