The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: a review
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning
| Originalsprog | Engelsk |
|---|---|
| Tidsskrift | Journal of Muscle Foods |
| Vol/bind | 13 |
| Udgave nummer | 2 |
| Sider (fra-til) | 143-168 |
| Antal sider | 26 |
| ISSN | 1046-0756 |
| Status | Udgivet - 2002 |
ID: 7803979