1. Ревуцкая, Н.М. Упаковка полуфабрикатов: ключевые факторы, определяющие стабильность качества / Н.М. Ревуцкая, В.В. Насонова, Е.В. Милеенкова // Все о мясе. – 2018. – № 3. – С. 20–23. DOI: 10.21323/2071–2499–2018–3–20–23.
Revutskaya, N.M. Upakovka polufabrikatov: iskhodnyye faktory, opredelyayushchiye stabil’nost’ kachestva [Semi-finished product packaging: key factors determining quality stability] / N.M. Revutskaya, V.V. Nasonova, Ye.V. Mileyenkova // Vsyo o myase. – 2018. – № 3. – P. 20–23. DOI: 10.21323/2071–2499–2018–3–20–23.
2. Кузнецова, О.А. Контроль производства безопасных мясных продуктов с позиции анализа рисков / О.А. Кузнецова, И.М. Чернуха // Мясная индустрия. – 2016. – № 1. – С. 36–39.
Kuznetsova, O.A. Kontrol’ proizvodstva bezopasnykh myasnykh produktov s pozitsiy analiza riskov [Control of the production of safe meat products from the perspective of risk analysis] / O.A. Kuznetsova, I.M. Chernukha // Myasnaya industriya. – 2016. – № 1. – P. 36–39.
3. Biji, K.B. Smart packaging systems for food applications: a review / K.B. Biji, C.N. Ravishankar, C.O. Mohan, T.K. Srinivasa Gopal // Journal of Food Science and Technology. – 2015. – V. 52 (10). – P. 6125–6135.
4. Электронный ресурс. – Режим доступа: [https://article.unipack.ru/71163] (дата обращения: 01.07.2019).
Elektronnyy resurs. – Rezhim dostupa: [https://article.unipack.ru/71163] (data obrashcheniya: 01.07.2019).
5. Amiri Qandashtani, R. Intelligent food packaging: Concepts and innovations / R. Amiri Qandashtani, E. Mahdian // International Journal of ChemTech Research. – 2016. – V. 9 (6). – P. 669–676.
6. Электронный ресурс. – Режим доступа: [https://www.tempix.com/the-indicator] (дата обращения 27.05.2019).
Elektronnyy resurs. – Rezhim dostupa: [https://www.tempix.com/the-indicator] (data obrashcheniya 27.05.2019).
7. Lee, S.J. Intelligent packaging for food products. In J.H. Han (Ed.), Innovations in food packaging / S.J. Lee, A.T.M.M. Rahman. – San Diego, CA: Academik press, 2014. – P. 171–209.
8. Mathew, R. Packaging and storage practices of meat / R. Mathew, D. Jaganathan // Global Journal of Biology, Agriculture & Health Sciences. – 2017. – V. 6 (1). – P. 32–40.
9. Kerry, J.P. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review / J.P. Kerry, M.N. O’Grady, S.A. Hogan // Meat Science. – 2006. – V. 74 (1). – P. 113–130.
10. Sarley, A. Implications of thermochromic ink. Graphic Communication Department; California Polytechnic State University, 2011. – 22 p.
11. Kuswandi, B. Smart packaging: sensors for monitoring of food quality and safety / B. Kuswandi, Y. Wicaksono, A. Abdullah, Jayus, L.Y. Heng, M. Ahmad // Sensing and Instrumentation for Food Quality and Safety. – 2011. – V. 5. – P. 137–146.
12. Электронный ресурс. – Режим доступа: [http://insignia.mtcserver11.com/] (дата обращения: 06.07.2019).
Elektronnyy resurs. – Rezhim dostupa: [http://insignia.mtcserver11.com/] (data obrashcheniya: 06.07.2019).
13. Majid, I. Novel food packaging technologies: Innovations and future prospective / I. Majid, G.A. Nayik, S.M. Dar, V. Nanda // Journal of the Saudi Society of Agricultural Sciences. – 2018. – V. 17 (4). – P. 454–462.
14. Mills, A. Oxygen indicators and intelligent inks for packaging food / A. Mills // Chemical Society Reviews. – 2005. – V. 34. – P. 1003–1011.
15. Hurme, E. Detecting leaks in modified atmosphere packaging / E. Hurme // Novel food packaging techniques. – 2003. – Р. 276–286.
16. Электронный ресурс. – Режим доступа: [https://www.mgc.co.jp/products/sc/agelesseye.html] (дата обращения 07.07.2019).
Elektronnyy resurs. – Rezhim dostupa: [https://www.mgc.co.jp/products/sc/ageless-eye.html] (data obrashcheniya 07.07.2019).
17. Электронный ресурс. – Режим доступа: [https://link.springer.com/article/10.1007/s11947–012–0803-z] (дата обращения: 01.07.2019).
Elektronnyy resurs. – Rezhim dostupa: [https://link.springer.com/article/10.1007/s11947–012–0803-z] (data obrashcheniya: 01.07.2019).
18. Юшина, Ю.К. Актуальные вопросы установления сроков годности пищевых продуктов / Ю.К. Юшина // Все о мясе. – 2018. – № 3. – С. 48–51. DOI: 10.21323/2071–2499–2018–3–48–51.
Yushina, Yu.K. Aktual’nyye voprosy sootvetstvuyut srokov godnosti pishchevykh produktov [Actual issues correspond to the shelf life of food products] / Yu.K. Yushina // Vsyo o myase. – 2018. – № 3. – P. 48–51. DOI: 10.21323/2071–2499–2018–3–48–51.
19. Smolander, M.J. Freshness indicators for food packaging / M.J. Smolander, F. Kerry, F. Butler // Smart packaging technologies for fast moving consumer goods. – 2008. – P. 111–128.
20. Arvanitoyannis, I.S. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: A review / I.S. Arvanitoyannis, A.C. Stratakos // Food and Bioprocess Technology. – 2012. – V. 5. – P. 1423–1446.
21. Pospiskova, K. Magnetic particles–based biosensor for biogenic amines using an optical oxygen sensor as a transducer / K. Pospiskova, I. Safarik, M. Sebela, G. Kuncova // Microchimica Acta. – 2013. – V. 180. – № 3–4. – P. 311–318.
22. Alocilja, E.C. Market analysis of biosensors for food safety / E.C. Alocilja, S.M. Radke // Biosensors and Bioelectronics. – 2003. – V. 18. – № 5–6. – P. 841–846.