Pizza-basis with tomato packaged using modified atmosphere: environmental monitoring and shelf-life studies.

Basi-pizza al pomodoro confezionate in atmosfera modificata: verifiche ambientali e studi di "shelf-life".

Type of article: Article

Summary

The main purpose of this research was to obtain, according to HACCP concept, the best hygienic conditions to produce a "fresh product" pizza-basis with tomato packaged using modified atmosphere, with a shelf life of 15 days at 6 -8 °C. Analysis was carried out before and after some structural improvements, which included the setting up of a specific clean room. Analytical data and results are briefly summarized and discussed.

Details

Original title: Basi-pizza al pomodoro confezionate in atmosfera modificata: verifiche ambientali e studi di "shelf-life".
Record ID : 2002-2042
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 40 - n. 407
Publication date: 2001/10
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Bakery and confectionery products;
Precooked food
Keywords: Tomato; Prepared food; Modified atmosphere; Manufacture; Clean room; Bakery product; Pizza; Packaging