Meat 16
Outline
- Microbial contamination and growth 11
- Volatile organic compounds 13
- Meat 16 (You are here)
- Active packaging 25
- Intelligent packaging 31
- AIMS OF THE STUDY 34
- Volatile organic compounds 42
- VOCs as spoilage indicators 56
- Development of antimicrobial packaging technologies 67
- VOCs in food quality monitoring 69
- Originality and contribution 78
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