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Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4±0.5°CNERANTZAKI, Alexandra; TSIOTSIAS, Arsenis; PALEOLOGOS, Evangelos K et al.European food research & technology (Print). 2005, Vol 221, Num 5, pp 675-683, issn 1438-2377, 9 p.Article

Bacterial populations associated with Vienna sausage packagingVON HOLY, A; HOLZAPFEL, W. H; DYKES, G. A et al.Food microbiology. 1992, Vol 9, Num 1, pp 45-53, issn 0740-0020Article

Möglichkeiten der Verbesserung der Fleischqualität in der PraxisSCHWÂGELE, F; LÛCKE, F.-K; HONIKEL, K. O et al.Fleischwirtschaft (Frankfurt). 1990, Vol 70, Num 7, pp 731-743, issn 0015-363X, 8 p.Article

Chez Méo, ouverture facile et refermeture efficace = Meo : easy opening and efficient reclosingSIMONEAU, A.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1996, Num 564, issn 0035-4244, p. 66Article

Safety aspects of 'sous vide' products and prevention of microbial risksMARTENS, T.Microbiologia (Madrid). 1995, Vol 11, Num 1, pp 33-42, issn 0213-4101Article

Microbiological quality and shelf-life of chilled cod fillets in vacuum-skin and modified atmosphere packagingGALLI, A; FRANZETTI, L; CARELLI, S et al.Packaging technology & science. 1993, Vol 6, Num 3, pp 147-157, issn 0894-3214Article

Effects of the dose rate of irradiation, vacuum packaging and cold storage on porcine proteinsLACROIX, L. M; GAGNON, M; LATREILLE, B et al.M.A.N. Microbiologie, aliments, nutrition. 1992, Vol 10, Num 3, pp 253-260, issn 0759-0644Article

Vacuum packaging, ascorbic acid and frozen storage effects on heme and nonheme iron content of mackerelGOMEZ-BASAURI, J. V; REGENSTEIN, J. M.Journal of food science. 1992, Vol 57, Num 6, pp 1337-1339, issn 0022-1147Article

Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged SouseKIM, M. K; BANG, W; DRAKE, M. A et al.Journal of food protection. 2009, Vol 72, Num 3, pp 637-643, issn 0362-028X, 7 p.Article

Predicting Growth-No Growth of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat MeatsBORNEMAN, Darand L; INGHAM, Steven C; ANE, Cecile et al.Journal of food protection. 2009, Vol 72, Num 3, pp 539-548, issn 0362-028X, 10 p.Article

Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packagingASHTON, Laura V; GEORNARAS, Ifigenia; STOPFORTH, Jarret D et al.Journal of food protection. 2006, Vol 69, Num 6, pp 1273-1279, issn 0362-028X, 7 p.Article

Quality of precooked vacuum-packed potatoes (Solanum tuberosum L.) in relation to cooking methods and oxygen permeability of the packaging materialTHYBO, A. K; CHRISTIANSEN, J.Journal of food quality. 1996, Vol 19, Num 3, pp 231-241, issn 0146-9428Article

L'emballage souple dans les industries de conservation = Flexible packaging in food preservation industriesVAUCQUELIN, J.Industries alimentaires et agricoles. 1995, Vol 112, Num 5, pp 335-341, issn 0019-9311Article

Taxonomy of lactic acid bacteria from spoiled, vacuum packaged vienna sausages by total soluble protein profilesDYKES, G; VON HOLY, A.Journal of basic microbiology. 1993, Vol 33, Num 3, pp 169-177, issn 0233-111XArticle

Survival of Arcobacter butzleri on vacuum packaged chill stored beefBALAMURUGAN, S; AHMED, Rafath; CHAMBERS, James R et al.Food research international. 2013, Vol 52, Num 2, pp 503-507, issn 0963-9969, 5 p.Conference Paper

Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °CALAK, Gonca; ARAS HISAR, Sükriye; HISAR, Olcay et al.European food research & technology (Print). 2011, Vol 232, Num 1, pp 23-28, issn 1438-2377, 6 p.Article

Dry-cured ham quality and acceptability as affected by the preservation system used for retail saleCILIA, Irene; MARTINEZ, Luis; BELTRAN, José Antonio et al.Meat science. 2006, Vol 73, Num 4, pp 581-589, issn 0309-1740, 9 p.Article

Fate of staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21°CINGHAM, Steven C; ENGEL, Rebecca A; FANSLAU, Melody A et al.Journal of food protection. 2005, Vol 68, Num 9, pp 1911-1915, issn 0362-028X, 5 p.Article

Sous-vide foods : the European perspectiveRYBKA, S.Food Australia. 2000, Vol 52, Num 10, pp 451-454, issn 1032-5298Article

Efectos del envasado al vacio sobre la maduración del queso Idiazabal = Effect of vacuum packaging on Idiazabal cheese ripeningMOLINA, M; SALMERON, J; PEREZ-ELORTONDO, F. J et al.Alimentaria. 1997, Num 287, pp 57-59, issn 0300-5755Article

Code of practice for chilled vacuum and modified atmosphere packaged foodsBETTS, G. D.European food and drink review. 1995, Num SPRING, pp 61-63, issn 0955-4416Article

Peut-on imaginer un développement des UVC industrielles de viande de boucherie en France ? = Evolution of industrial meat UVC in FranceMAINSANT, P.Viandes et produits carnés (Aubière). 1995, Vol 16, Num 3, pp 101-106, issn 0241-0389Article

Fresh buffet : a new angle on refrigerated entreesLINGLE, R.Prepared foods. 1990, Vol 159, Num 1, pp 110-113, issn 0747-2536Article

Predicting Growth-No Growth of Listeria monocytogenes on Vacuum-Packaged Ready-to-Eat MeatsINGHAM, Steven C; BORNEMAN, Darand L; ANE, Cécile et al.Journal of food protection. 2010, Vol 73, Num 4, pp 708-714, issn 0362-028X, 7 p.Article