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1 Bacterial spoilage of meat and cured meat products
article 1996    
Author: Borch, E. · Kant-Muermans, M.L.T. · Blixt, Y.
Keywords: Nutrition · Bacterial spoilage · Meat · Meat products · Product composition · Spoilage indicator · Storage condition · Bacteria · Food Microbiology · Food Packaging · Hydrogen-Ion Concentration · Meat · Meat Products · Temperature · Bacteria (microorganisms) · Brochothrix thermosphacta · Carnobacterium · Enterobacteriaceae · Lactobacillus · Leuconostoc · Pseudomonas · Shewanella putrefaciens · Weissella
[Abstract]

2 Active and intelligent packaging for food: Is it the future?
article 2005    
Author: Jong, A.R. de · Boumans, H. · Slaghek, T. · Veen, J. van · Rijk, R. · Zandvoort, M.M.J. van
Keywords: Packaging Nutrition · Food technology · Active packaging · Food contact materials legislation · Food packaging · Intelligent · Non-invasive · Spoilage indicator · food additive · food preservative · lysozyme · Bacillus licheniformis · bacterial growth · bacterium contamination · enzyme activity · European Union · expiration date · food contamination · food control · food industry · food packaging · food preservation · food processing · food quality · food safety · food spoilage · growth inhibition · law · nonhuman · priority journal · quality control · review · shelf life · Environmental Exposure · Equipment Design · European Union · Food Analysis · Food Contamination · Food Microbiology · Food Packaging · Food Preservation · Humans · Safety · Temperature · Toxins, Biological · Bacillus licheniformis · Bacteria (microorganisms)
[Abstract]

Search results also available in MS Excel format.

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