Publication | Closed Access
A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork
31
Citations
29
References
2010
Year
Food ChemistryDissolving Co2 HeadspaceCarbon SequestrationMeat PackagingEngineeringShelf LifeBiochemistryBiochemical EngineeringOrganic AcidsFresh PorkFood PreservationFood EngineeringHealth Sciences
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