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