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Association. packs under various atmospheres. Meat Science Cutter, C. N. 2006. Opportunities for bio-based packag- 37:281–295. ing technologies to improve the quality and safety of Gill, C. O., and G. Molin. 1991. Modified atmospheres fresh and further processed muscle foods. Meat and vacuum packaging. In Food Preservatives, edited Science 74:131–142. by N. J. Ruse1 and G. W. Gould. Glasgow: Blackie Daeschul, M. A. 1989. Antimicrobial substances from and Sons. lactic acid bacteria for use as food preservatives. Food Han, J. H. 2000. Antimicrobial food packaging. Food Technology 431:164–167. Technology 543:56–65. Dixon, N. M., and B. Kell. 1989. A review. The inhibi- Han, J. H. 2005. CH6. Antimicrobial packaging systems.

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