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Effect of headspace CO2 concentration on shelf-life of cooked meat products

Acta Alimentaria
Volume/Issue:
Volume 33: Issue 2
DOI:
https://doi.org/10.1556/aalim.33.2004.2.6
Authors: M. Szalai, J. Szigeti, L. Farkas, L. Varga, A. Réti, and E. Zukál

Hungarian Standard (1976): Húsok és húsalapú élelmiszerek mikrobiológiai vizsgálata. Enterokokkuszok számának meghatározása . (Microbiological examination of meats and meat based foods. Enumeration of enterococci.) MSZ 3640

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