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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork

B H P Wilkinson1, J A M Janz, P C H Morel

  • 1Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand.

Meat Science
|November 9, 2011
PubMed

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