The storage and preservation of meat: I—Thermal technologies
Youling L. Xiong
Topics & Concepts
PasteurizationFood spoilageFood scienceMeat spoilageBacterial growthMesophileTendernessSterilization (economics)Shelf lifeFlavorMicroorganismChemistryCold storageBiologyBacteriaBusinessHorticultureForeign exchange marketExchange rateFinanceGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food