SharePACKAGING UNDER CONTROLLED ATMOSPHERE IMPROVES THE STORAGE LIFE OF FOODSTUFFS.
[In German. / En allemand.]
Author(s) : DINGLINGER G.
Type of article: Article
Summary
DETERMINATION OF THE RESPECTIVE PERCENTAGES OF GASES (N2, O2, CO2, WATER VAPOUR), USED FOR CA STORAGE. EFFECT ON MICROBIAL GROWTH, ENZYMIC ACTIVITY AND THE OXIDATION OF FOODSTUFFS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-0584
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 35 - n. 1
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Chilling of foodstuffs;
Packaging - Keywords: Oxidation; Controlled atmosphere; Chilling; Pressure; Enzyme; Packaging; Freezing
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GAS ATMOSPHERES IN THE FOOD INDUSTRY.
- Author(s) : BISHOP K.
- Date : 1984/01
- Languages : English
- Source: Aust. Refrig. Air Cond. Heat. - vol. 38 - n. 1
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- Author(s) : FLOROS J. D.
- Date : 1990
- Languages : English
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EXPERIMENTAL APPROACHES TO DETERMINING THE SAFE...
- Author(s) : HOTCHKISS J. H.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 9
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