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Ready-to-cook fresh meal: study for shelf life prolongation
In this study, to preserve the quality of a fresh meal based on a mix of meatballs and semi-dry vegetables, two main strategies were combined: during process the meat before grinding was dipped in sodium lactate and during packaging different modified atmospheres were applied (30:70 CO(2):N(2), 70:3...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4837726/ https://ncbi.nlm.nih.gov/pubmed/27162378 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2136-1 |
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