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A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork

Bjørn Christian Schirmer1, Solveig Langsrud

  • 1Nofima Mat AS, Osloveien 1, N-1430 As, Norway. Bjorn.Schirmer@nofima.no

Meat Science
|April 9, 2010
PubMed

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