Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life
LAURY, ANGELA, SEBRANEK, JOSEPH G.Volume:
70
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-70.4.937
Date:
April, 2007
File:
PDF, 91 KB
2007