10 Meats and poultry-Reference-Cited by-同舟云学术

10 Meats and poultry

Published:1999 Issue: Volume: Page:240-290
ISSN:
Container-title:Principles and Applications of Modified Atmosphere Packaging of Foods
language:
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Author:

Blakistone B. A.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-6097-5_10.pdf

Reference151 articles.

1. Adams, M.R., Baker, T. and Forrest, C.L. (1987) A note on the shelf-life extension of the British fresh sausage. Journal of Applied Bacteriology, 63(3), 227–232.

2. Ahn, C. and Stiles, M.E. (1990) Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats. Journal of Applied Bacteriology, 69, 302–310.

3. Ahvenainen, R. (1989) Gas packaging of chilled meat products and ready-to-eat foods, VIT Technical Research Centre Publication No. 58, Esposo, Finland.

4. Ahvenainen, R., Linroth, S. and Suihku, M. (1986) The influence of gas composition, gas contact area and gas permeability of the packages on the quality of meat loaves stored at chill temperatures, in Proceedings of Meat Chilling Symposium, International Institute of Refrigeration, Bristol, pp. 349–355.

5. Andersen, H.J. and Rasmussen, M.A. (1992) Interactive packaging as protection against photo-degradation of the colour of pasteurised, sliced ham. International Journal of Food Science and Technology, 27, 1–8.

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