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Volumn 836, Issue , 2002, Pages 270-291

Argon packaging and processing preserves and enhances flavor, freshness, and shelf life of foods

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Indexed keywords


EID: 0039490372     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2003-0836.ch020     Document Type: Article
Times cited : (24)

References (24)
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    • Shahidi, F. In Flavor Chemistry, Industrial and Academic Research; Risch, S.J.; Ho, C-T., Eds. ACS Symposium Series 756; American Chemical Society: Washington, D.C., 2000; pp. 24-43.
    • (2000) ACS Symposium Series 756 , pp. 24-43
    • Shahidi, F.1
  • 6
    • 0039669247 scopus 로고
    • Lipid oxidation in food
    • St. Angelo, A.J., Ed. American Chemical Society: Washington, D.C.
    • Lignert, H. In Lipid Oxidation in Food; St. Angelo, A.J., Ed. ACS Symposium Series 500; American Chemical Society: Washington, D.C., 1992; pp. 292-301.
    • (1992) ACS Symposium Series 500 , pp. 292-301
    • Lignert, H.1
  • 7
    • 0347419738 scopus 로고    scopus 로고
    • Flavor and lipid chemistry of seafoods
    • Shahidi, F.; Cadwallader, K.R., Eds.; American Chemical Society: Washington, D.C.
    • Shahidi, F.; Cadwallader, K.R. In Flavor and Lipid Chemistry of Seafoods; Shahidi, F.; Cadwallader, K.R., Eds.; ACS Symposium Series 674; American Chemical Society: Washington, D.C., 1997; pp 1-8.
    • (1997) ACS Symposium Series 674 , pp. 1-8
    • Shahidi, F.1    Cadwallader, K.R.2
  • 8
    • 0009285518 scopus 로고
    • Lipid oxidation in food
    • St. Angelo A.J., Ed.; American Chemical Society: Washington, D.C.
    • Civille, G.V.; Dus, C.A. In Lipid Oxidation in Food; St. Angelo A.J., Ed.; ACS Symposium Series 500; American Chemical Society: Washington, D.C., 1992; pp. 279-291.
    • (1992) ACS Symposium Series 500 , pp. 279-291
    • Civille, G.V.1    Dus, C.A.2
  • 12
    • 0038839614 scopus 로고    scopus 로고
    • Int. Pat. Publ. WO 93/19626, 1993
    • Spencer, K.C. Int. Pat. Publ. WO 93/19626, 1993.
    • Spencer, K.C.1
  • 13
    • 0039432209 scopus 로고    scopus 로고
    • Flavor and lipid chemistry of seafoods
    • Shahidi, F.; Cadwallader, K.R., Eds.; American Chemical Society: Washington, D.C.
    • Boyd, L.C. In Flavor and Lipid Chemistry of Seafoods; Shahidi, F.; Cadwallader, K.R., Eds.; ACS Symposium Series 674; American Chemical Society: Washington, D.C., 1997; pp 9-19.
    • (1997) ACS Symposium Series 674 , pp. 9-19
    • Boyd, L.C.1
  • 14
    • 0008806639 scopus 로고
    • Ooraikul, B., Stiles, M.E. Eds.; Ellis Horwood Ltd: Chichester, West Sussex, U.K.
    • Stiles, M.E. In Modified Atmosphere Packaging of Food; Ooraikul, B., Stiles, M.E. Eds.; Ellis Horwood Ltd: Chichester, West Sussex, U.K., 1991; pp.18-25.
    • (1991) Modified Atmosphere Packaging of Food , pp. 18-25
    • Stiles, M.E.1
  • 15
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    • Int. Pat. Publ. WO 93/19629, 1993
    • Spencer, K.C.; Rojak, P.A. Int. Pat. Publ. WO 93/19629, 1993.
    • Spencer, K.C.1    Rojak, P.A.2
  • 17
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    • CRC Press, Inc.: Boca Raton, FL
    • nd ed. CRC Press, Inc.: Boca Raton, FL, 2001.
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    • Lide, D.R.1
  • 20
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    • nd ed. Academic Press: New York, NY, 1993; pp. 118-147.
    • (1993) nd Ed. , pp. 118-147
    • Stone, H.1    Sidel, J.L.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.