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Shelf life of Australian red meat


Huynh, L and Jenson, I and Kaur, M and Kiermeier, A and Kocharunchitt, C and Miles, D and Ross, T and Sumner, J and Vanderlinde, P, Shelf life of Australian red meat, Meat & Livestock Australia, Australia, pp. 1-182. ISBN 9781740362399 (2016) [Revision/New Edition]

Item Details

Item Type:Revision/New Edition
Keywords:shelf life, red meat
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbial ecology
Objective Division:Manufacturing
Objective Group:Processed food products and beverages (excl. dairy products)
Objective Field:Carcass meat (incl. fish and seafood)
UTAS Author:Kaur, M (Dr Mandeep Kaur)
UTAS Author:Kocharunchitt, C (Mr Chawalit Kocharunchitt)
UTAS Author:Ross, T (Professor Tom Ross)
ID Code:111837
Year Published:2016
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2016-10-10
Last Modified:2016-12-01

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