This research was partially funded by the Natl. Pork Producers Council for the Natl. Pork Board. This work was also supported by the Ames Laboratory under Contract Nr W-7405-Eng-82 with the U.S. Dept. of Energy. The United States government has assigned DOE Report number IS-T 2349 to this report.
Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2596–2603, October 2003
How to Cite
Krause, T.R., Sebranek, J.G., Rust, R.E. and Honeyman, M.S. (2003), Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork. Journal of Food Science, 68: 2596–2603. doi: 10.1111/j.1365-2621.2003.tb07067.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030215 Submitted 4/22/03, Revised 7/10/03, Accepted 8/2/03.
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