PACKAGING
ble because of the fact that the above described factors have too much impact on the evolution of the variations of quality parameters of the packaged products.
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Man D. (2002). Shelf-life, Food Industry Briefing Series. Oxford: Blackwell Science. Mazza G. and Jayas D.S. (2001). Controlled and modified atmosphere storage, In: Eskin N.A. and Robinson D.S. (Ed.). Food Shelf Life Stability. Chemical, Biochemical and Microbiological Changes. New York: CRC Press. pp. 149-173. Paddmaja R.J., Ramesh V.B. and Nadumani N.A. (2001). Suitability of chemical parameters in setting quality standards for deep-fried snacks. Food Quality Preferences 12(4): 223-228. Piergiovanni L. and Limbo S. (2004). Shelf life of packaged foods. In: Proceedings of 1st National Conference Milano, 11-13 June. Italian Journal of Food Science, Special Issue: 25-34.
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Ucherek M. (2007). Shelf life of foods in modified atmosphere packaging. Cracow: Publishers of Cracow University of Economics. Yam K.K. (2004). An overview of shelf life models for packaged foods. Italian Journal of Food Science, Special Issue: 3-4. Zelia´s A., Pawełek B. and Wanat S. (2004). Economic forecasting. Warsaw: Polish Scientific Publishers (PWN).
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