![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Moschonas, Galatios, Bolton, Declan J., Sheridan, James J. and McDowell, D.A. (2011) The effect of heat shrink treatment and storage temperature on the time of onset of “blown pack” spoilage. Meat Science, 87 (2). pp. 115-118. [Journal article]
Full text not available from this repository.
URL: http://dx.doi.org/10.1016/j.meatsci.2010.09.007
DOI: doi:10.1016/j.meatsci.2010.09.007
| Item Type: | Journal article |
|---|---|
| Faculties and Schools: | Faculty of Life and Health Sciences Faculty of Life and Health Sciences > School of Health Sciences |
| Research Institutes and Groups: | Biomedical Sciences Research Institute Biomedical Sciences Research Institute > Infection and Immunity/Microbiology |
| ID Code: | 20797 |
| Deposited By: | Professor David McDowell |
| Deposited On: | 23 Jan 2012 14:14 |
| Last Modified: | 23 Jan 2012 14:14 |
Repository Staff Only: item control page