Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage
Jun Yang, Rongrong Liang, Yanwei Mao, Pengcheng Dong, Lixian Zhu, Xin Luo, Yimin Zhang, Xiaoyin Yang, Xiaoyin Yang
Topics & Concepts
Food spoilageFood scienceChemistryModified atmosphereMeat spoilageShelf lifeBiologyBacteriaGeneticsMeat and Animal Product QualityMicroencapsulation and Drying ProcessesAdvanced Chemical Sensor Technologies