Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage - Wikidata - awgldk - TriplyDB

Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage

Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage

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Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study.

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Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage

http://www.wikidata.org/entity/Q33945494

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2014 nî lūn-bûn

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2014 թուականի Օգոստոսին հրատարակուած գիտական յօդուած

@hyw

2014 թվականի օգոստոսին հրատարակված գիտական հոդված

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2014年の論文

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2014年論文

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2014年論文

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2014年論文

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2014年論文

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2014年論文

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2014年论文

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Effects of Gas Composition in ...... ed during Refrigerated Storage

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AJAS.2013.13768

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Asian-Australasian Journal of Animal Sciences

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Effects of Gas Composition in ...... ed during Refrigerated Storage

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Dong Soo Kim

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Jeong Koo Lee

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Muhlisin

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Panjono

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Sung Ki Lee

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Sung-Jin Lee

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Yeong Rae Song

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Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review.

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat.

Current research in meat color.

Bacterial spoilage of meat and cured meat products.

Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.

Comparisons of longissimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breeds.

Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at +4 and +10 °C.

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

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1157-1163

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scholarly article

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10.5713/AJAS.2013.13768

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8

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27

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2014-08-01T00:00:00Z

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264432311

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25083110

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4109872

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