Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora. [electronic resource]
Producer: 20081017Description: 915-21 p. digitalISSN:- 1095-9998
- Animals
- Bacteria -- growth & development
- Carbon Dioxide -- metabolism
- Colony Count, Microbial
- Consumer Behavior
- Consumer Product Safety
- Enterobacteriaceae -- growth & development
- Food Handling -- methods
- Food Microbiology
- Food Packaging -- instrumentation
- Food Preservation -- methods
- Humans
- Lactobacillus -- growth & development
- Meat Products -- microbiology
- Oxygen -- metabolism
- Permeability
- Pseudomonadaceae -- growth & development
- Swine
- Temperature
- Time Factors
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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