1. اثنی عشری، م. صداقت، ن. (1391). «استفاده از روشهای نوین در بستهبندی مرغ». فصلنامه علمی ترویجی علوم و فنون بسته بندی، شماره 11 72-73.
2. Argyri, A A and E Z Panagou., (2012). “Advances in vacuum and modified atmosphere packaging of poultry products.” Kerry, J P. Advances in Meat, Poultry and Seafood Packaging. Woodhead Publishing. 205-247. FAO. 2017. <www.fao.org>.
3. Hotchkiss, J H., (1989). “Modified Atmosphere packaging of poultryand related products.” Controlled/Modified atmosphere/Vacuum packaging of food. Food and Nutrition press, 1989. 39-58.
4. Jackson, T C., (1992). “identification and evaluation of the volatile compounds of vacuum amd modified atmosphere packaged beef strip loins.” Meat science (1992): 175-190.
5. Kakouri, A and G J Nychas., (1994). “Storage of poultry meat under modified atmosphere or vacuum packs: Possible role of microbial metabolites as indicator of spoilage.” Journal of Applied bacteriology (1994): 72-163.
6. Mano, S B., (2000). “Growth/Survival of natural flora and aeromonas hydrophyla on refrigrated uncooked pork and turkey packaged in modified atmosphere.” Food microbiology (2000): 69-657.
7. Nychas, G E and C C Tassou., (1997). “Spoilage process and proteolysis in chicken as noted by HPLC method.” Journal of the science of food and agriculture (1997): 199-208.
8. O'Sullivan, M G., (2016). “The Stability and Shelf Life of Food,” Second Edition). Woodhead Publishing.
9. Phillips, C A., (1996). “Review:Modified atmosphere and its effects on the microbiological quality and safety of produce.” International Journal of food science and Technology (1996): 79-463.
10. Tajeddin, Behjat and B Ahmadi., (2018). “Polymers for Modified Atmosphere Packaging Application.” food Packaging and preservation. Academic Press, 2018.
11. Totosaus, A., (2007). “Packaging of fresh and frozen poultry.” Handbook of meat poultry and seafood products. Oxford Blackwell.
12. Zeitoun, A A., (1994). “Significance of Entrobacteraccae as index organism for hygine on fresh untreated poultry,poultry treated with lactic acid and poultry stored in a modified atmosphere.” Food Microbiology (1994): 76-169.