Preserving food: A change in the atmosphere

Biologist

Volumn 44, Issue 2, 1997, Pages 297-300

  Phillips, Carol A ^a  

^a UNIVERSITY OF NORTHAMPTON   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0347833422     PISSN: 00063347     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Abdul-Raouf U. M., Beuchat L. R. and Ammar M. S. (1993) Survival and growth of Escherichia coli 0157:H7 on salad vegetables. Applied and Environmental Microbiology, 59, 1999-2006.
2. Ashie I. N. A., Smith J. P. and Simpson B. K. (1996) Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36, 87-121.
3. Greengrass J. (1993) Films for MAP of foods. In: Principles and application of modified atmosphere packaging of food. R. T. Parry (ed). Glasgow: Blackie.
4. Hotchkiss J. H. and Banco M. J. (1992) Influence of new packaging technologies on the growth of micro-organisms in produce. Journal of Food Protection, 55, 815-820.
5. Lilly T., Solomon H. M. and Rhodehamel E. J. (1996) Incidence of Clostridium botulinum in vegetables packaged under vacuum or modified atmospheres. Journal of Food Protection, 59, 59-61.
6. Parry R. T. (ed) (1993) In: Principles and applications of modified atmosphere packaging of food. Glasgow: Blackie.
7. Reddy N. R., Armstrong D. G., Rhodehamel E. J. and Kautter D. A. (1992) Shelf-life extension and safety concerns about fresh fishery products packaged under modified atmospheres: a review. Journal of Food Safety, 12, 87-118.
8. Smith J. P. (1993) Bakery products. In: Principles and applications of modified atmosphere packaging of food. R. T. Parry (ed) Glasgow: Blackie.