D.K. Balev
Department of Meat and Fish Technology, Technological Faculty,University of Food Technologies, Plovdiv, Bulgaria
A.S. Staykov
Department of State Veterinary Supervision,Regional Veterinary Sanitary Service, Pazardjik, Bulgaria
G.Y. Ivanov
Department of Food Preservation and Refrigerated Technology,Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
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St.G. Dragoev
Department of Meat and Fish Technology, Technological Faculty,University of Food Technologies, Plovdiv, Bulgaria
E.H. Filizov
Department of Meat and Fish Technology, Technological Faculty,University of Food Technologies, Plovdiv, Bulgaria
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How to cite this article
D.K. Balev, A.S. Staykov, G.Y. Ivanov, St.G. Dragoev and E.H. Filizov, 2011. Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging. American Journal of Food Technology, 6: 117-128.
DOI: 10.3923/ajft.2011.117.128
URL: https://scialert.net/abstract/?doi=ajft.2011.117.128
DOI: 10.3923/ajft.2011.117.128
URL: https://scialert.net/abstract/?doi=ajft.2011.117.128