Extending shelf life with active packaging: absorbing oxygen in packed meat can lead to higher product quality and waste reduction.

A Simple Combination of Active and Intelligent ...

• Author(s) : DIRPAN A., DJALAL M., AINANI A. F.
• Date : 2022/05
• Languages : English
• Source: Foods - vol. 11 - n. 10
• Formats : PDF

Haltbarkeit von unter Schutzatmosphäre verpackt...

• Author(s) : KAMENÍK J., BARTO J., SALÁKOVÁ A.
• Date : 2012
• Languages : German
• Source: Fleischwirtschaft - vol. 92 - n. 6

Experimental study of the consequences of contr...

• Author(s) : ANDRADE L. P., NUNES J., SIMÕES M. P., et al.
• Date : 2019/08/24
• Languages : English
• Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
• Formats : PDF

Brochotrix thermosphacta - bakteria odpowiedzia...

• Author(s) : PAZIAK-DOMANSKA B., BARTODZIEJSKA B., SZOSLAND-FALTYN A.
• Date : 2013/12
• Languages : Polish
• Source: Chlodnictwo - vol. 48 - n. 12

Taylor cut packaging for meat products: food of...

• Author(s) : GHOSH A.
• Date : 2012
• Languages : English
• Source: Fleischwirtschaft International - vol. 27 - n. 4