Sensory and microbial changes in retail-displayed fresh pork previously stored under controlled (CO|2) atmospheres
The research for this Masters thesis was divided into two parts. The first part was concerned with the evaluation of a refrigerated container previously designed to store fresh pork chops at -1.5C under 100% CO2. To assess the ability of the container to delay spoilage, measurements of metmyoglobin...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2628 |