研究论文
Vacuum skin packaging and its effect on selected properties of beef and pork meat
Josef Kameník, Alena Saláková, Zdeněk Pavlík, Gabriela Bořilová, Radka Hulánková, Iva Steinhauserová
University of Veterinary Sciences Brno Central European Institute of Technology
来源European Food Research and Technology
年份2014
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逐年被引趋势
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48
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4.08
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同类平均 = 1
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Advanced Chemical Sensor Technologies · Animal Nutrition and Physiology
参考文献 17
Microbiological and Physicochemical Quality Evaluation of Vacuum‐Packed Argentine Beef Imported into I taly
被引 11S. Stella, B. Ripamonti, S. Vandoni · Journal of Food Quality · 2013
Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum
被引 72Elina Vihavainen, Johanna Björkroth · International Journal of Food Microbiology · 2007
Packaging alternatives to deliver fresh meats using short- or long-term distribution
被引 221L.E. Jeremiah · Food Research International · 2001
此处列出前 3 条
引用本文 48
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
被引 274Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez · Foods · 2020
Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus
被引 73Jarosław Wyrwisz, Małgorzata Moczkowska-Wyrwisz, Marcin Andrzej Kurek · Meat Science · 2016
Meat packaging solutions to current industry challenges: A review
被引 68Benjamin W.B. Holman, Joseph P. Kerry, David Hopkins · Meat Science · 2018
按被引量排序，此处列出前 3 条