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Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations....
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848116/ https://www.ncbi.nlm.nih.gov/pubmed/29360803 http://dx.doi.org/10.3390/foods7020012 |