@inbook{267d5671f8064f32b6929949cc10e1e5,
title = "Meat Packaging",
keywords = "Antimicrobial packaging - promising and rapidly emerging technology, Controlled atmosphere packaging of meats, High O2 map meat packs, Low O2 MAP packed with CO2, MAP and vacuum-skin packaging (VSP), MAP defined as - packaging form, involving removal of air from pack, Meat packaging, Modified atmosphere packaging of meat products, Vacuum packaging (VP) - earliest forms of MAP methods developed commercially, Warmed-over-flavor (WOF)",
author = "O'Sullivan, \{Maurice G.\} and Kerry, \{Joseph P.\}",
year = "2010",
month = feb,
day = "23",
doi = "10.1002/9780813820897.ch13",
language = "English",
isbn = "9780813821825",
pages = "247--261",
booktitle = "Handbook of Meat Processing",
publisher = "Wiley-Blackwell",
address = "United States",
}