Perspectives for the active packaging of meat products

Advanced Technologies for Meat Processing

Volumn , Issue , 2006, Pages 449-472

  Coma, Véronique ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; DETERIORATION; DIGITAL STORAGE; DISEASES; DRIERS (MATERIALS); ECONOMIC AND SOCIAL EFFECTS; ENVIRONMENTAL IMPACT; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; FOOD STORAGE; LACTIC ACID; LISTERIA; MEATS; MOISTURE CONTROL; OXYGEN; PACKAGING MACHINES; PACKAGING MATERIALS; SCAVENGING; SPOILAGE; THERMAL PROCESSING (FOODS);

ACTIVE PACKAGING MATERIALS; ACTIVE PACKAGING SYSTEMS; ANTIMICROBIAL SYSTEM; ESCHERICHIA COLI 0157:H7; INTELLIGENT PACKAGING; INTERMEDIATE-MOISTURE FOODS; READY-TO-EAT PRODUCTS; YERSINIA ENTEROLITICA;

MODIFIED ATMOSPHERE PACKAGING;

EID: 36348971568     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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