Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage

  1. González-Montalvo, B.
  2. Capita, R.
  3. Guevara-Franco, J.A.
  4. Prieto, M.
  5. Alonso-Calleja, C.
Zeitschrift:
Meat Science

ISSN: 0309-1740

Datum der Publikation: 2007

Ausgabe: 76

Nummer: 2

Seiten: 201-209

Art: Artikel

DOI: 10.1016/J.MEATSCI.2006.10.025 GOOGLE SCHOLAR
Datenquelle: Scopus