The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat

Author:

Dantas Fiorella B. H.1,Dantas Sílvia T.1,Moitinho Daisy1,Albers Carolina C. M.2,Pollonio Marise A. R.2

Affiliation:

1. Packaging Technology Center - CETEA from Institute of Food Technology - ITAL; Brasil Avenue, 2880 Campinas SP 13070-178 Brazil

2. University of Campinas - UNICAMP; University City “Zeferino Vaz” Campinas SP 13083-970 Brazil

Funder

São Paulo Research Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference30 articles.

1. Commercially sterilized mussel meats (Mytilus chilensis): a study on process yield;Almonacid;Journal of Food Science,2012

2. Associação Brasileira de Normas Técnicas 2008a NBR 8481: tin coating determination by colorimetric method (electrolytic) - test method 6

3. Associação Brasileira de Normas Técnicas 2008b NBR 15660-1: steel sheets - organic coatings adhesion - Part 1: organic coatings tape test method 8

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