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OTHER
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Directory Results for Effects of Packaging Methods on Shelf Life of Ratite Meats to EFFECTS OF PACKAGING SYSTEM, FAT CONCENTRATION AND CARBON MONOXIDE ON MICROBIOLOGY, SENSORY AND PHYSICAL PROPERTIES OF GROUND BEEF STORED AT 4 PLUS OR MINUS 1 DEGREE CELSIUS FOR 25 DAYS By NICOLAS ARMANDO LAVIERI A THESIS PRESENTED TO THE -

Effects of Packaging Methods on Shelf Life of Ratite Meats
EFFECTS OF PACKAGING SYSTEM, FAT CONCENTRATION AND CARBON MONOXIDE ON MICROBIOLOGY, SENSORY AND PHYSICAL PROPERTIES OF GROUND BEEF STORED AT 4 PLUS OR MINUS 1 DEGREE CELSIUS FOR 25 DAYS By NICOLAS ARMANDO LAVIERI A THESIS PRESENTED TO THE -