Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution
- Author
- BRUCE, H. L1 ; WOLFE, F. H; JONES, S. D. M; PRICE, M. A1
[1] Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada - Source
Food research international. 1996, Vol 29, Num 2, pp 189-194, 5 p ; ref : 9 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Atmosphère contrôlée Carbone dioxyde Conditionnement Cuisson Porosité Viande boeuf Produit carné
- Keyword (en)
- Controlled atmosphere Carbon dioxide Conditioning Cooking Porosity Beef Meat product
- Keyword (es)
- Atmósfera controlada Carbono dióxido Acondicionamiento Cocción Porosidad Carne vaca Producto de 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
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3162443
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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DOI
10.1016/0963-9969(96)00057-9 
https://dx.doi.org/10.1016/0963-9969(96)00057-9
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