Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution
Bruce, H.L, Wolfe, F.H, Jones, S.D.M, Price, M.A
Published in Food research international (01.03.1996)
Published in Food research international (01.03.1996)
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Application of a temperature function integration technique to assess the hygienic adequacy of a process for spray chilling beef carcasses
Gill, C.O. (Agriculture Canada Research Station, Lacombe, Alberta, Canada), Jones, S.D.M, Tong, A.K.W
Published in Journal of food protection (01.09.1991)
Published in Journal of food protection (01.09.1991)
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Journal Article
A modified hot processing strategy for beef: effects on fresh meat quality
Aalhus, J.L., McGinnis, D.S., Gariépy, C., Jones, S.D.M., Tong, A.K.W.
Published in Food research international (1994)
Published in Food research international (1994)
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Journal Article