Smart Packaging: O2 Scavenger for Improving Quality of Fish
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-58675-1_72-1
Reference50 articles.
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3. Brody AL, Budny JA (1995) Enzymes as active packaging agents. In: Rooney ML (ed) Active food packaging. Blackie Academic Professional, London, pp 174–192
4. Daniels JA, Krishnamurthi R, Rizvi SSH (1985) A review of effects of carbon dioxide on microbial growth and food quality. J Food Prot 48:532–537
5. Dixon NM, Kell DB (1989) The inhibition of CO2 on the growth and metabolism of micro-organisms. J Appl Bacteriol 67:109–136
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