NDLI: Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beef

Content Provider	Scilit
Author	Taylor, A. A. Shaw, B. G.
Copyright Year	1977
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1977.tb00136.x
Ending Page	521
Page Count	7
Starting Page	515
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1977.tb00136.x
Journal	International Journal of Food Science & Technology
Issue Number	5
Volume Number	12
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1977-10-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Putrefaction and Greening
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beef