The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: a review

The use of CO₂ in packaging of fresh red meats and its effect on chemical quality changes in the meat: a review

107 Citations (Scopus)

@article{7a227de0a1bb11ddb6ae000ea68e967b,

title = "The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: a review",

author = "Marianne Jakobsen and Grete Bertelsen",

year = "2002",

language = "English",

volume = "13",

pages = "143--168",

journal = "Journal of Muscle Foods",

issn = "1046-0756",

publisher = "Wiley-Blackwell",

number = "2",

}