-
1
-
-
0004259205
-
Principle of Meat Science
-
4th Ed. Dubuque, Iowa: Kendall/Hunt Publishing Co
-
ED Aberle, JC Forrest, DE Gerrard, and EW Mills. 2001 Principle of Meat Science. 4th Ed. Dubuque, Iowa: Kendall/Hunt Publishing Co
-
(2001)
-
-
Aberle, E.D.1
Forrest, J.C.2
Gerrard, D.E.3
Mills, E.W.4
-
2
-
-
4644271405
-
Biopolymer-based antimicrobial packaging: A review
-
DS Cha and MS Chinnan. 2004. Biopolymer-based antimicrobial packaging: A review. Crit Rev Food Sci Nutr 44:223-237
-
(2004)
Crit Rev Food Sci Nutr
, vol.44
, pp. 223-237
-
-
Cha, D.S.1
Chinnan, M.S.2
-
3
-
-
0003168423
-
Modified atmosphere and vacuum packaging. Ch. 11 in: Food Preservatives
-
2nd ed. NJ Russell and GW Gould, eds. New York: Kluwer Academic/Plenum Publishers
-
AR Davies. 2003. Modified atmosphere and vacuum packaging. Ch. 11 in: Food Preservatives, 2nd ed. NJ Russell and GW Gould, eds. New York: Kluwer Academic/Plenum Publishers, pp. 218-239
-
(2003)
, pp. 218-239
-
-
Davies, A.R.1
-
4
-
-
77953901225
-
Packaging. Ch. 6 in: Poultry Meat Processing
-
AR Sams, ed. New York: CRC Press
-
PL Dawson. 2001. Packaging. Ch. 6 in: Poultry Meat Processing. AR Sams, ed. New York: CRC Press, pp. 73-95
-
(2001)
, pp. 73-95
-
-
Dawson, P.L.1
-
6
-
-
84889345429
-
-
eds Cambridge, UK: The Royal Society of Chemistry
-
P Ackermann, M Jägerstad, and T Ohlsson, eds. Cambridge, UK: The Royal Society of Chemistry, pp. 189-200
-
-
-
Ackermann, P.1
Jägerstad, M.2
Ohlsson, T.3
-
7
-
-
84889464162
-
Active packaging. Ch. 9 in: Food Packaging Technology
-
R Coles, D McDowell, and MJ Kirwan, eds. Boca Raton, Florida: CRC Press LLC
-
P Ackermann. 2003. Active packaging. Ch. 9 in: Food Packaging Technology. R Coles, D McDowell, and MJ Kirwan, eds. Boca Raton, Florida: CRC Press LLC., pp. 303-339
-
(2003)
, pp. 303-339
-
-
Ackermann, P.1
-
8
-
-
23044437226
-
Packaging and food preservation
-
Ch. 23 in: Handbook of Food Preservation MS Rahman, ed. New York: Marcel Dekker, Inc
-
RH Driscoll and JL Paterson. 1999. Packaging and food preservation. Ch. 23 in: Handbook of Food Preservation. MS Rahman, ed. New York: Marcel Dekker, Inc., pp. 687-733
-
(1999)
, pp. 687-733
-
-
Driscoll, R.H.1
Paterson, J.L.2
-
9
-
-
84889406036
-
Meat packaging materials
-
Food Safety and Inspection Service (FSIS)
-
Food Safety and Inspection Service (FSIS). 2000. Meat packaging materials. http://www.fsis.usda.gov/OA/ pubs/meatpack.htm
-
(2000)
-
-
-
10
-
-
84889464946
-
Mold-ripened sausages
-
Ch. 24 in: Handbook of Food and Beverage Fermentation Technology
-
K Incze. 2004. Mold-ripened sausages. Ch. 24 in: Handbook of Food and Beverage Fermentation Technology
-
(2004)
-
-
Incze, K.1
-
11
-
-
84889297727
-
-
eds New York: Marcel Dekker, Inc
-
YH Hui, L Meunier-Goddik, AS Hansen, J Josephsen, W Nip, PS Stanfield, and F Toldrá, eds New York: Marcel Dekker, Inc., pp. 445-458
-
-
-
Hui, Y.H.1
Meunier-Goddik, L.2
Hansen, A.S.3
Josephsen, J.4
Nip, W.5
Stanfield, P.S.6
Toldrá, F.7
-
12
-
-
0035600964
-
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polǐcan
-
T Komprda, J Neznalovà, S Standara, and S Bover-Cid 2001. Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage policaron;can. Meat Sci 59:267-276
-
(2001)
Meat Sci
, vol.59
, pp. 267-276
-
-
Komprda, T.1
Neznalovà, J.2
Standara, S.3
Bover-Cid, S.4
-
13
-
-
1842480060
-
Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages
-
T Komprda, D Sm̌elá, P Pechová, L Kalhotka, J ̌Stencl, and B Klejdus. 2004. Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages. Meat Sci 67:607-616
-
(2004)
Meat Sci
, vol.67
, pp. 607-616
-
-
Komprda, T.1
Sm̌elá, D.2
Pechová, P.3
Kalhotka, L.4
̌Stencl, J.5
Klejdus, B.6
-
14
-
-
43749118412
-
Packaging in Encyclopedia of meat science
-
v. 3. WK Jensen, C Devine, and M Dikeman, eds. New York: Elsevier Academic Press
-
DH Kropf. 2004. Packaging in Encyclopedia of meat science, v. 3. WK Jensen, C Devine, and M Dikeman, eds. New York: Elsevier Academic Press, pp. 943-976
-
(2004)
, pp. 943-976
-
-
Kropf, D.H.1
-
15
-
-
85032068323
-
Application of "active packaging" for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods
-
TP Labuza and WM Breene. 1989. Application of "active packaging" for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. J Food Process Preserv 13:1-69
-
(1989)
J Food Process Preserv
, vol.13
, pp. 1-69
-
-
Labuza, T.P.1
Breene, W.M.2
-
16
-
-
0002843673
-
Fermented sausages
-
Ch. 14 in: Microbiology of Fermented Foods, vol. 2, 2nd Ed BJB Wood, ed. New York: Blackie Academic & Professional
-
FK Lücke. 1998. Fermented sausages. Ch. 14 in: Microbiology of Fermented Foods, vol. 2, 2nd Ed BJB Wood, ed. New York: Blackie Academic & Professional, pp. 441-483
-
(1998)
, pp. 441-483
-
-
Lücke, F.K.1
-
17
-
-
84985263340
-
Protective packaging of meat and meat products
-
Ch. 14 in: The Science of Meat and Meat Products
-
BR Lundquist. 1987. Protective packaging of meat and meat products. Ch. 14 in: The Science of Meat and Meat Products, 3rd Ed. JF Price and BS Schweigert, eds. Westport, Connecticut: Food & Nutrition Press, Inc., pp. 487-505
-
(1987)
, pp. 487-505
-
-
Lundquist, B.R.1
-
18
-
-
33644925648
-
Modified atmosphere packaging
-
Ch. 10 in: Food Packaging Technology R Coles, D McDowell, and MJ Kirwan, eds Boca Raton, Florida: CRC Press LLC
-
M Mullan and D McDowell. 2003. Modified atmosphere packaging. Ch. 10 in: Food Packaging Technology R Coles, D McDowell, and MJ Kirwan, eds Boca Raton, Florida: CRC Press LLC., pp. 303-339
-
(2003)
, pp. 303-339
-
-
Mullan, M.1
McDowell, D.2
-
20
-
-
0036875639
-
Antimicrobial food packaging in meat industry
-
S Quintavalla and L Vicini. 2002. Antimicrobial food packaging in meat industry. Meat Sci 62:373-380
-
(2002)
Meat Sci
, vol.62
, pp. 373-380
-
-
Quintavalla, S.1
Vicini, L.2
-
22
-
-
0003846767
-
-
14th ed Danville, Illinois: Interstate Publishers, Inc
-
JR Romans, WJ Costello, CW Carlson, ML Greaser, and KW Jones. 2001. The Meat We Eat, 14th ed Danville, Illinois: Interstate Publishers, Inc
-
(2001)
The Meat We Eat
-
-
Romans, J.R.1
Costello, W.J.2
Carlson, C.W.3
Greaser, M.L.4
Jones, K.W.5
-
23
-
-
0001868092
-
Overview of active food packaging Ch
-
1 in: Active Food Packaging. ML Rooney, rd. New York: Blackie Academic & Professional
-
ML Rooney. 1995. Overview of active food packaging Ch. 1 in: Active Food Packaging. ML Rooney, rd. New York: Blackie Academic & Professional, pp. 1-37
-
(1995)
, pp. 1-37
-
-
Rooney, M.L.1
-
25
-
-
0141676045
-
Active packaging technologies with an emphasis on antimicrobial packaging and its applications
-
P Suppakul, J Miltz, K Sonneveld and SW Bigger 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications J Food Sci 68:408-420
-
(2003)
J Food Sci
, vol.68
, pp. 408-420
-
-
Suppakul, P.1
Miltz, J.2
Sonneveld, K.3
Bigger, S.W.4
-
26
-
-
84889275879
-
Fermented and dry-cured meat: Packaging and quality control Ch
-
26 in: Handbook of Food and Beverage Fermentation Technology
-
F Toldrá, R Gavara and JM Lagarón. 2004. Fermented and dry-cured meat: Packaging and quality control Ch. 26 in: Handbook of Food and Beverage Fermentation Technology.
-
(2004)
-
-
Toldrá, F.1
Gavara, R.2
Lagarón, J.M.3
-
27
-
-
84889297727
-
-
eds. New York: Marcel Dekker, Inc
-
Y H Hui, L Meunier-Goddik, AS Hansen, J Josephsen, W Nip, PS Stanfield, and F Toldrá, eds. New York: Marcel Dekker, Inc., pp. 445-458
-
-
-
Hui, Y.H.1
Meunier-Goddik, L.2
Hansen, A.S.3
Josephsen, J.4
Nip, W.5
Stanfield, P.S.6
Toldrá, F.7
-
28
-
-
0033102649
-
Developments in the active packaging in foods
-
L Vermeiren, F Devlieghere, M van Beest, N de Kruijf, and J Debevere. 1999. Developments in the active packaging in foods. Trends Food Sci Technol 10:77-86
-
(1999)
Trends Food Sci Technol
, vol.10
, pp. 77-86
-
-
Vermeiren, L.1
Devlieghere, F.2
van Beest, M.3
de Kruijf, N.4
Debevere, J.5
-
29
-
-
0036019599
-
Lipid and colour stability of Milano-type sausages: Effect of packing conditions
-
E Zanardi, V Dorigoni, A Badiani, and R Chizzolini 2002. Lipid and colour stability of Milano-type sausages: Effect of packing conditions. Meat Sci 61:7-14
-
(2002)
Meat Sci
, vol.61
, pp. 7-14
-
-
Zanardi, E.1
Dorigoni, V.2
Badiani, A.3
Chizzolini, R.4
|