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Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation
Gamma irradiation (0.5–2.5 kGy) in combination with low temperature (4–15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an ir...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2015
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711451/ https://ncbi.nlm.nih.gov/pubmed/26787945 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2025-7 |
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