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与时俱进的新世纪食品包装(一)——21世纪食品包装新品采撷 被引量:1

Food package of the new century with time(1)
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作者 王润如
出处 《食品科技》 CAS 北大核心 2002年第8期1-2,共2页 Food Science and Technology
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  • 4Boskou G, Debevere J. Reduction of trimethylamine Oxide by Shewanella spp under modified atmospheres in vitro [J].Food Microbiol, 1997, 14:543 -553.
  • 5Jacxsens L, Devlieghere F, Falcato P. Behaviour of Listeria monocytogens and Aeromones spp on fresh cut produce packaged under equilibrium modified atmosphere [J]. J Food Prot, 1999, 62:1128 - 1135.
  • 6Rooney M L. Active Food Packaging [M]. London: Chapman& Hall, 1995. 3 -17, 32 -33,202 -214.
  • 7Brown William E. Plastics in Food Packaging: Properties, Design and Fabrication [M]. New York: Marcel Dekker Inc.1992. 453-486.
  • 8Wells. Plastics, antimicrobial systems and their use in plastics [J]. Plastics additives & Compounding, 2000, (10):20 - 23.
  • 9Mathlouthi M. Food Packaging and Preservation [M]. Western Cleddens: Chapman& Hall. 1994, 62 -64.
  • 10Weng Y M. Inhibition of surface moulds on cheese by polyethylene film containing the animycotic imazalil [J]. J Food Prot, 1992, 61:1130 - 1335

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