Effect of packaging under carbon dioxide, nitrogen or air on the microbial flora of pork stored at 4 degrees C.
D000388:Air; D000818:Animals; D001419:Bacteria / Q000145:classification / Q000254:growth & development*; D002245:Carbon Dioxide; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008460:Meat; D009584:Nitrogen; D010313:Partial Pressure; D012034:Refrigeration; D013552:Swine
D002245:Carbon Dioxide; D009584:Nitrogen