A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork

Authors

Keywords

Journal

Volume 85, Issue 2, Pages 280-284

Publisher

Elsevier BV

Online

2010-01-15

DOI

10.1016/j.meatsci.2010.01.013

Discuss science. Find collaborators. Network.

Join a conversation

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now