| 000 | 01761 a2200505 4500 | ||
|---|---|---|---|
| 005 | 20250515220425.0 | ||
| 264 | 0 | _c20100726 | |
| 008 | 201007s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2009.08.035 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLimbo, S | |
| 245 | 0 | 0 |
_aEvaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. _h[electronic resource] |
| 260 |
_bMeat science _cJan 2010 |
||
| 300 |
_a129-36 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Evaluation Study; Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCarbon Dioxide _xanalysis |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aCold Temperature |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Packaging _xmethods |
| 650 | 0 | 4 |
_aFood Technology _xmethods |
| 650 | 0 | 4 |
_aGram-Negative Bacteria _xisolation & purification |
| 650 | 0 | 4 | _aKinetics |
| 650 | 0 | 4 |
_aLactobacillales _xisolation & purification |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 | _aModels, Biological |
| 650 | 0 | 4 | _aModels, Theoretical |
| 650 | 0 | 4 |
_aOxygen _xchemistry |
| 650 | 0 | 4 | _aPigmentation |
| 650 | 0 | 4 | _aPrincipal Component Analysis |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xanalysis |
| 650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
| 700 | 1 | _aTorri, L | |
| 700 | 1 | _aSinelli, N | |
| 700 | 1 | _aFranzetti, L | |
| 700 | 1 | _aCasiraghi, E | |
| 773 | 0 |
_tMeat science _gvol. 84 _gno. 1 _gp. 129-36 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2009.08.035 _zAvailable from publisher's website |
| 999 |
_c19734334 _d19734334 |
||