机译:活性涂层和气调包装的结合效果可延长低水分莫扎里拉奶酪的货架期
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy;
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy;
Department of Soil, Plant and Food Science, University of Bari, Via Amendola, 165/A- 70126 Bari, Italy;
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy;
Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2 - 40127 Bologna, Italy;
low-moisture Mozzarella cheese; active coating; modified atmosphere packaging; shelf life;
机译:延长Fiordilatte奶酪保质期的包装解决方案:生物基纳米复合涂层和气调包装
机译:壳聚糖,涂层和气调包装的组合,可延长菲奥蒂拿铁奶酪的保质期
机译:创新的主动包装系统可延长马苏里拉奶酪的保质期
机译:通过组合可食用涂层应用和改性气氛包装(MAP),延长表橄榄质保质期
机译:结合改良气调包装和乳链菌肽,可以延长大西洋鲑鱼(Salmo salar)的保质期。
机译:聚乙烯活性包装的综合作用填充用水杨酸盐和改性气氛的纳米载体提高新鲜蓝莓的保质期
机译:主动和气调包装对奶酪on货架期延长的有效性