The effect of wholesale vacuum and 100% CO2 storage on the subsequent microbiological, colour and acceptability attributes of PVC-overwrapped pork loin chops

Buys, E.M.; Nortje, G.L.; Steyn, P.L.

The effect of wholesale vacuum and 100% CO2 storage on the subsequent microbiological, colour and acceptability attributes of PVC-overwrapped pork loin chops

1993

Buys, E.M. | Nortje, G.L. | Steyn, P.L.

AGROVOC Keywords

alimentos almacenamiento bacteria calidad carbon dioxide carne de cerdo cell counting conditionnement dioxyde de carbone empaquetado feeding preferences film plastique food quality foods keeping quality packaging plastic film plastics pork preferencias alimentarias produit alimentaire quality stockage storage storage life vacuum packing viande porcine vinyl plastics

Bibliographic information

Published in

Food research international (Ottawa, Ont.) (Canada)

Volume 26 Issue 6 ISSN 0963-9969

Pagination

pp. 421-429

Other Subjects

Qualite; Aptitude a la conservation; Pelicula plastica; Dioxido de carbono; Conteo de celulas; Polyvinyl chloride film; Controlled atmospheres; Pigmeat; Plasticos; Numeration cellulaire; Matiere plastique; Preference alimentaire; Embalaje en vacio; Emballage sous vide; Aptitud para la conservacion; Food acceptability

Language

English

Note

references

In AGRIS since: 1995-08-15

Format: AGRIS AP

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The effect of wholesale vacuum and 100% CO2 storage on the subsequent microbiological, colour and acceptability attributes of PVC-overwrapped pork loin chops

1993

AGROVOC Keywords

Bibliographic information