Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408390903531384
Reference372 articles.
1. EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORK
2. Active and intelligent packaging
3. Colour and pigment changes during modified atmosphere packaging storage of fruits and vegetables
4. Market analysis of biosensors for food safety
5. Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt
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