机译:抗菌活性包装提高无麸质切片面包保质期的评估
Aragon Institute of Engineering Research (13A), CPS, University of Zaragoza, Maria de Luna 3, 50018, Zaragoza, Spain;
Department ofl+D+I, ARTIBAL S.A., Canada Real 12, 22600, Sabindnigo, Huesca, Spain;
Aragon Institute of Engineering Research (13A), CPS, University of Zaragoza, Maria de Luna 3, 50018, Zaragoza, Spain;
Department ofl+D+I, ARTIBAL S.A., Canada Real 12, 22600, Sabindnigo, Huesca, Spain;
Aragon Institute of Engineering Research (13A), CPS, University of Zaragoza, Maria de Luna 3, 50018, Zaragoza, Spain;
sliced bread; gluten free; active packaging; essential oils; shelf life; MAP;
机译:延长面包和GF面包保质期的策略:从面团到抗菌活性包装和纳米技术
机译:在IAPRI研讨会上发表的论文,柏林,2011年,针对新鲜大西洋鲑鱼(Salmo Salar L.)保质期的新型抗菌活性包装的有效性评估
机译:使用智能包装技术监测和延长气调包装(MAP)面包的保质期:智能氧气传感器和活性乙醇发射器的应用。
机译:抗菌包装薄膜涂层涂层与桂树和肉桂精油在新鲜冷冻猪肉的保质期
机译:切片面包包装用活性氧清除膜
机译:PET和基于LDH纳米填料的活性涂层其中LDH纳米填料含有对羟基苯甲酸酯和食品级沸石:红肉的包装抗菌活性和保质期评估
机译:真空(PV)和气调包装(MAP)下切成薄片的冷熏虹鳟鱼(Oncorhynchus mykiss)的保质期评估
机译:改进大气包装系统评价延长军用供应链新鲜果蔬保质期