Tài liệu tham khảo của đồ án bao bì - Pdf 19

Tài liệu tham khảo
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industry”, Woodhead Publishing limited, Cambridge England, 2002.
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Fundamental aspects & application”, Aspen Publication, Gaihersburg, Maryland, 2000.
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[12]. Marc E.G Hendrick, Dietric Knorr, “Ultra high pressure treatments of foods”, Kiuwer
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minimally processed meat products”, ISBN 1841701617, 7/2001.
[14]. Joseph Kerry, John Kerry and David Ledward, “Meat processing: improving quality”,
Woodhead publishing limited, Cambridge England, 2002.
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limited, Cambridge England, 2001.

“Microbiological and biochemical stability of fresh-cut apples preserved by modified
atmosphere packaging” , Innovative Food Science & Emerging Technologies, Volume
5, 6/2004.
[28]. Olusola Lamikanra and Michael A. Watson, “Mild heat and calcium treatment effects
on fresh-cut cantaloupe melon during storage”, Food Chemistry, Volume
102,Issue4, 2007, Pages1383-1388.
[29]. María Victoria Selma, David Beltrán, Ana Allende, Eliseo Chacón-Vera and María
Isabel Gil, “Elimination by ozone of Shigella sonnei in shredded lettuce and water”,
Food Microbiology, In Press, Corrected Proof, Available online 13 November 2006.

[30]. E. Radziejewska-Kubzdela, J. Czapski and K. Czaczyk, “The effect of packaging
conditions on the quality of minimally processed celeriac flakes”, Food
Control, InPress,CorrectedProof, Available online11, October 2006.
[31]. Sara Beirão-da-Costa, Ana Steiner, Lúcia Correia, José Empis and Margarida Moldão-
Martins, “Effects of maturity stage and mild heat treatments on quality of minimally
processed kiwifruit”, Journal of Food Engineering, Volume 76, Issue 4, October
2006, Pages616-625
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[32]. Ana Allende, Francisco A. Tomás-Barberán and María I. Gil, “Minimal processing for
healthy traditional foods”, Trends in Food Science & Technology, Volume 17, Issue
9, September2006, Pages513-519
[33]. P.M.A. Toivonen, F. Kappel, S. Stan, D.-L. McKenzie and R. Hocking, “Factors
affecting the quality of a novel fresh-cut sweet cherry product”, LWT - Food Science and
Technology, Volume39,Issue3, April2006, Pages240-246
[34]. Sascha Baur, Ralph Klaiber, Hua Wei, Walter Peter Hammes and Reinhold Carle,
“Effect of temperature and chlorination of pre-washing water on shelf-life and physiological
properties of ready-to-use iceberg lettuce” , Innovative Food Science & Emerging
Technologies, Volume 6, Issue 2, June 2005, Pages 171-182
[35]. C. F. Bagamboula, M. Uyttendaele and J. Debevere, “Growth and survival of Shigella
sonnei and S. flexneri in minimal processed vegetables packed under equilibrium modified

International Journal of Food Microbiology, Volume 94, Issue 1, 1 July 2004, Pages 106-107
[43]. Alessandra Del Caro, Antonio Piga, Vincenzo Vacca and Mario Agabbio, “Changes of
flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and
juices during storage”, Food Chemistry, Volume 84, Issue 1, January 2004, Pages 99-105
[44]. Mónica Ihl, Liliana Aravena, Erick Scheuermann, Edgar Uquiche and Valerio Bifani,
“Effect of immersion solutions on shelf-life of minimally processed lettuce”, Lebensmittel-
Wissenschaft und-Technologie, Volume 36, Issue 6, September 2003, Pages 591-599
[45]. A. Allende and F. Artés, “UV-C radiation as a novel technique for keeping quality of
fresh processed ‘Lollo Rosso’ lettuce”, Food Research International, Volume 36, Issue
7, August2003, Pages39-746
[46]. A. Piga, S. D'Aquino, M. Agabbio, G. Emonti and G. A. Farris, “Changes in ascorbic
acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits”,
Lebensmittel-Wissenschaft und-Technologie, Volume 36, Issue 2, March 2003, Pages 257-262
[47]. A. Piga, A. Del Caro, I. Pinna and M. Agabbio, “Quality changes in fresh-cut pear
slices as affected by controlled atmospheres and chemical preservatives”, Postharvest
Biology and Technology, Volume 24, Issue 3, April 2002, Pages 271-278
[48]. James R. Gorny, Betty Hess-Pierce, Rodrigo A. Cifuentes and Adel A. Kader,
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