In article > ,
Reg > wrote:

> I'm constantly looking for information about packaging and
> preservation. It's difficult information to find, and much of
> it is geared toward large scale producers. For instance, I'm
> still trying to find information on minimum useful levels of
> nitrite in preserved meats. The maximum allowed levels are well
> covered in regulations, but not much info about quantity vs.
> efficacy, etc.
>
> Also, in researching MAP I haven't been able to find much
> about if/how I could make use of it. Again, it's geared
> toward large producers.

Have you asked for any references at sci.bio.food-science? JAT.
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