488 ◾ Fundamental Food Microbiology
4. Fletcher, G.C., Advances in vacuum and modified atmosphere packaging of fish and crustaceans.
In Advances in Meat, Poultry and Seafood Packaging, Kerry, J.P., Ed., Woodhead Publishing, 2012,
pp. 261–297.
5. Zhou, G.H., Xu, X.L., and Liu, Y., Preservation technologies for fresh meat: A review, Meat Sci., 86,
119–128, 2010.
6. Rodriguez-Aguilera, R. and Oliveira, J., Review of design engineering methods and applications of
active and modified atmosphere packaging systems, Food Eng. Rev., 1, 66–83, 2009.
4. Fletcher, G.C., Advances in vacuum and modified atmosphere packaging of fish and crustaceans.
In Advances in Meat, Poultry and Seafood Packaging, Kerry, J.P., Ed., Woodhead Publishing, 2012,
pp. 261–297.
5. Zhou, G.H., Xu, X.L., and Liu, Y., Preservation technologies for fresh meat: A review, Meat Sci., 86,
119–128, 2010.
6. Rodriguez-Aguilera, R. and Oliveira, J., Review of design engineering methods and applications of
active and modified atmosphere packaging systems, Food Eng. Rev., 1, 66–83, 2009.