Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters

Author:

Nannerup Lisbeth D.,Jakobsen Marianne,van den Berg Frans,Jensen Jens S.,Møller Jens K.S.,Bertelsen Grete

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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2. Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham;Andersen;International Journal of Food Science and Technology,1992

3. AOAC. (2000). Association of Official Analytical Chemists. Nitrites in cured meat. Meat and meat products (973.31)

4. Determination of nitrites in meat systems: An improved procedure;Binstok;Meat Science,1996

5. PARAFAC. Tutorial and applications;Bro;Chemometrics and Intelligent Laboratory Systems,1997

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