Food and Its Relation to Interactive Packaging
- 1 October 1989
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 22 (4) , 327-330
- https://doi.org/10.1016/s0315-5463(89)70414-4
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Use of response surface methodology in shelf life extension studies of a bakery productFood Microbiology, 1988
- Shelf life extension of a bakery product using ethanol vaporFood Microbiology, 1987
- Novel approach to oxygen control in modified atmosphere packaging of bakery productsFood Microbiology, 1986
- A Review of Effects of Carbon Dioxide on Microbial Growth and Food QualityJournal of Food Protection, 1985
- Effect of Carbon Dioxide on Growth of Meat Spoilage BacteriaApplied and Environmental Microbiology, 1980