Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations.
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| Title: | Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations. |
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| Authors: | Adams KR; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Niebuhr SE; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Dickson JS; Department of Animal Science, Iowa State University, Ames, IA 50011, United States. Electronic address: jdickson@iastate.edu. |
| Source: | Meat science [Meat Sci] 2015 Dec; Vol. 110, pp. 1-8. Date of Electronic Publication: 2015 Jun 11. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-4138 |
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| DOI: | 10.1016/j.meatsci.2015.06.003 |
