Načítá se...
Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations....
Uloženo v:
| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2018
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5848116/ https://ncbi.nlm.nih.gov/pubmed/29360803 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7020012 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|