Quality changes of fresh filled pasta during storage : influence of modified atmosphere packaging on microbial growth and sensory properties
This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N(2)/CO(2) ratio or in air (air batch). Changes in microbial growth, in-package gas c...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 17(2011), 1 vom: 01. Feb., Seite 23-9
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| 1. Verfasser: |
Sanguinetti, A M
(VerfasserIn) |
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| Weitere Verfasser: |
Del Caro, A,
Mangia, N P,
Secchi, N,
Catzeddu, P,
Piga, A |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2011
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Water
059QF0KO0R |
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