Chemical deterioration and physical instability in ready-to-eat meals and catered foods-Reference-Cited by-同舟云学术

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Chemical deterioration and physical instability in ready-to-eat meals and catered foods

Published:2010 Issue: Volume: Page:608-662
ISSN:
Container-title:Chemical Deterioration and Physical Instability of Food and Beverages
language:
Short-container-title:

Author:

Creed P.G.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/VK65448272841255.pdf

Reference253 articles.

1. Novel food packaging techniques;Ahvenainen,2003

2. Food packaging technology;Coles,2003

3. Principles of modified-atmosphere and sous vide product packaging;Farber,1995

4. Chemistry and safety of acrylamide in food;Friedman,2005

5. Sous vide and cook chill processing for the food industry;Ghazala,1998

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation;European Food Research and Technology;2021-05-10

2. Food Preservation by Nanostructures-Water Interactions Control;Food Engineering Series;2015

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