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The effect of heat shrink treatment and storage temperature on the time of onset of “blown pack” spoilage

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

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]

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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

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