Low O2 Master Bag for Beef Patties: Effects of Primary Package Permeability and Structure
Author:
Affiliation:
1. DeFENS, Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; via Celoria 2 20133 Milano Italy
Publisher
Wiley
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/pts.2057/fullpdf
Reference31 articles.
1. Gustavvson J Cederberg C Sonesson U van Otterdijk R Meybeck A Global food losses and food waste
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3. New packaging technologies for the 21st century;Eilert;Meat Science,2005
4. Commission Regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food
5. Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres;Tewari;International Journal of Food Science and Technology,2002
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2. Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films;Foods;2022-01-08
3. Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation;Food Packaging and Shelf Life;2015-09
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