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Principles of modified-atmosphere and sous vide product packaging

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  • "Modified atmosphere packaging. Sous vide technology. A perspective on MAP products in North America and Western Europe. Current status of sous vide in Europe. Microbiological concerns associated with MAP and sous vide products. MAP and CAP of fresh, rd meats, poultry ond offals. MAP of cooked meat and poultry products. Fish and shelfish products in sous vide and modified atmosphere packs. Principles and practice of modified atmosphere packaging of horticultural commodities. Modified atmosphere packaging of bakery and pasta products. sous vide: past, present and future. The potential use of additional hurdies to increase the microbiological safety of MAP and sous vide products. modified atmosphere packaging: present and future uses of gas absorbents and generators. The application of HACCP for MAP and sous vide products. Potential use of time-temperature indicators as an indicator of temperature abuse of MAP products. Regulations and guidelines regarding the manufacture and sale of MAP and sous vide products."

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  • "Principles of modified-atmosphere and sous vide product packaging"@en
  • "Principles of modified-atmosphere and sous vide product packaging"
  • "Principles of modified atmosphere and sous vide product packaging"

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