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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
British Library Online Contents | 2008| -
The Relationship Between ATP and R-Values in Postmortem Bovine Longissimus dorsi Muscle
British Library Online Contents | 1992| -
The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors
British Library Online Contents | 1997| -
Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins
British Library Online Contents | 1995| -
Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging
British Library Online Contents | 2005| -
Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging
British Library Conference Proceedings | 1999| -
Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers
British Library Online Contents | 2014| -
Properties of mince recovered by mechanical separation of goat carcasses and frames
British Library Conference Proceedings | 1999| -
Palatability Studies as Influenced by Consumer Demographics and Chevon Characteristics
British Library Online Contents | 2000| -
Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display Temperatures
British Library Online Contents | 2003| -
Meat quality in goats as influenced by dietary protein and energy levels, and postmortem aging
British Library Online Contents | 2006| -
Lipid stability of beef model systems with heating and iron fractions
British Library Online Contents | 1995| -
Influence of Rabbit Age, Deboner Drum Aperture, and Hind/fore Carcass Half on Mince Components of Mechanically Separated Rabbit
British Library Online Contents | 2003| -
Influence of Ozone Concentration and Exposure Time on Survival of Escherichia coli and Pseudomonas
British Library Conference Proceedings | 1997| -
Influence of Ozone and Gas Composition on Microbial Growth, Color, and Lipid Stability of Ground Beef Patties
British Library Conference Proceedings | 1998| -
Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: Chromatographic determination
British Library Online Contents | 1994| -
Growth of Selected Cross-Contaminating Bacterial Pathogens on Beef and Fish at 15 and 35C
British Library Online Contents | 1994|
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