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Efficacy of Some Non Thermal Operations on Shelf Life of Packaged Black Olive in the Absence of Brine

机译：在没有盐水的情况下，一些非热操作对包装黑橄榄包装寿命的疗效

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来源
《International congress on engineering and food》|2011年||共2页
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作者
S?la Barut G?k; Fikret Pazir;
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原文格式 PDF
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中图分类食品工程学、食品工艺学;
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1. Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types [J] . Amalia Piscopo, Alessandra De Bruno, Angela Zappia, European Journal of Lipid Science and Technology . 2016,第8期

机译：在不同包装类型中进行热处理的咸橄榄（Carolea cv。）的抗氧化活性增加
2. Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) Loins [J] . Helene L. Lauzon, Hannes Magnusson, Kolbrun Sveinsdottir, Journal of Food Science . 2009,第6期

机译：盐渍，改良的大气包装和过冷度对鳕鱼腰肉货架期的影响
3. Shelf-life of traditionally-seasoned Alore?a de Málaga table olives based on package appearance and fruit characteristics [J] . V. Romero-Gil, F. Rodríguez-Gómez, M. á. Ruiz-Bellido, Grasas y aceites . 2019,第2期

机译：基于包装外观和水果特性的传统调味的Alore？a deMálaga食用橄榄的保质期
4. Efficacy of Some Non Thermal Operations on Shelf Life of Packaged Black Olive in the Absence of Brine [C] . S?la Barut G?k, Fikret Pazir International congress on engineering and food . 2011

机译：在没有盐水的情况下，一些非热操作对包装黑橄榄包装寿命的疗效
5. Quality issues and shelf life evaluation of packaged olive oil in glass and plastic containers. [D] . Kanavouras, Antonis. 2003

机译：玻璃和塑料容器中包装的橄榄油的质量问题和保质期评估。
6. The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil [O] . Chiara Sanmartin, Francesca Venturi, Cristina Sgherri, 2018

机译：包装和储存温度对特级初榨橄榄油的货架期的影响
7. The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil [O] . Chiara Sanmartin, Francesca Venturi, Cristina Sgherri, 2018

机译：包装和储存温度对特级初榨橄榄油保质期的影响

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