Skip to main content
Log in

Vacuum and gas packaging of vegetables

  • Netherlands Society for Microbiology Meeting at Wageningen on 6 May 1982 Section for Food Microbiology
  • Published:
Antonie van Leeuwenhoek Aims and scope Submit manuscript

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

References

  • Abbey, J. R. 1970. Glas packaging with carbon dioxide.— Food Manufact. 45 (9): 37–40.

    Google Scholar 

  • Harrewijn, G. A. 1981. Verpakkingsmaterialen en-technieken in verband met de microbiële houdbaarheid van verschillende typen geconserveerde levensmiddelen. p. 75–83. In Verpakking van voedingsmiddelen.—Stichting Post-Academisch Onderwijs Landbouwhogeschool Wageningen, Wageningen.

    Google Scholar 

  • Hitchener, B. J., Egan, A. F. and Rogers, P. J. 1982. Characteristics of lactic acid bacteria isolated from vacuum-packaged beef.— J. Appl. Bacteriol. 52: 31–37.

    Google Scholar 

  • Ito, K. A. and Bee, G. R. 1980. Microbiological hazards associated with new packaging techniques. — Food Technol. 34 (10): 78–80.

    Google Scholar 

  • Tanner, F. W. 1946. (ed.). The microbiology of foods. 2nd ed.—Champaign, Ill., Garrard Press.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

Koek, P.C. Vacuum and gas packaging of vegetables. Antonie van Leeuwenhoek 48, 509–511 (1982). https://doi.org/10.1007/BF00448438

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00448438

Navigation