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Journal of the Gill, C. O. 1990. Controlled atmosphere packaging of Science of Food and Agriculture 67:143–152. chilled meat. Food Control 1:74–78. Cooksey, K. 2000. Utilization of antimicrobial packag- Gill, C. O. 1996. Extending the storage life of raw ing films for inhibition of selected microorganism. In chilled meats, Meat Science 43 Suppl.:S99– Food Packaging: Testing Methods and Applications, S109. edited by S. J. Risch. Washington, D.C.: American Gill, C. O. 2003. CH17. Active packaging in practice: Chemical Society. Meat. In Novel Food Packaging Techniques, edited Cornforth, D., and M. Hunt. 2008. Low-oxygen packag- by R. Ahvenainen. Cambridge, England: Woodhead ing of fresh meat with carbon monoxide. Meat quality, Publishing Ltd. microbiology, and safety. AMSA White Paper Series, Gill, C. O., and T

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