Fundamentals of processed meat packaging

Society of Plastics Engineers - International Polyolefins Conference - FLEXPACKCON 2008

Volumn 1, Issue , 2008, Pages 507-531

  Zerfas, Paul ^a  

^a Kraft Foods ^*

Author keywords

[No Author keywords available]

Indexed keywords

EID: 55149117835     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (2)

1. Bailey, M. E., R.W. Frame, and H.D. Naumann. 1964. Cured Meat Pigments: Studies of Photooxidation of Nitrosomyoglobin. Journal of Agriculture and Food Chemistry. 12:89-93
2. Walsh, K.A., and D. Rose. 1956. Meat Pigments: Factors Affecting the Oxidation of Nitric Oxide Myoglobin. Journal of Agriculture and Food Chemistry. 4:352-355.