Fresh red meats : a place to apply modified atmospheres
- Other title
- Les viandes rouges fraîches : un cas d'application des atmosphères modifiées (fr)
- Author
- YOUNG, L. L1 ; REVIERE, R. D; COLE, A. B
[1] W. R. Grace co., Cryovac div., Duncan, United States - Conference name
- Symposium «Is current modified/controlled atmosphere packaging technology applicable to the U.S. Food market ?» Annual meeting of the Institute of Food Technologists (New 1988)
- Source
Food technology (Chicago). 1988, Vol 42, Num 9, pp 65-69, 4 p ; ref : 21 ref
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Conditionnement Durée conservation Viande Atmosphère modifiée
- Keyword (en)
- Conditioning Shelf life Meat
- Keyword (es)
- Acondicionamiento Tiempo conservación Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- CDIUPA
- Database
- PASCAL
- INIST identifier
- 7820427
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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