Effects of PP-based Nanopackaging on the overall quality and shelf life of ready-to-eat salami

Nalcabasmaz Serra; Ayhan Zehra; Cimmino Sossio; Silvestre Clara; Duraccio Donatella

首页> 外文期刊>Packaging Technology and Science >Effects of PP-based Nanopackaging on the overall quality and shelf life of ready-to-eat salami

【24h】

Effects of PP-based Nanopackaging on the overall quality and shelf life of ready-to-eat salami

机译：PP基纳米包装对即食香肠的整体质量和保质期的影响

获取原文

获取原文并翻译 | 示例

获取外文期刊封面封底 >>

开具论文收录证明 >>

文献代查 >>

页面导航

著录项
相似文献
相关主题

著录项

来源
《Packaging Technology and Science》 |2018年第3期|167-169|共3页
作者
Nalcabasmaz Serra; Ayhan Zehra; Cimmino Sossio; Silvestre Clara; Duraccio Donatella;
展开▼
作者单位

展开▼
收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Effects of PP-based Nanopackaging on the Overall Quality and Shelf Life of Ready-to-eat Salami [J] . Nalcabasmaz Serra, Ayhan Zehra, Cimmino Sossio, Packaging Technology and Science . 2017,第10期

机译：PP基纳米包装对即食香肠的整体质量和保质期的影响
2. Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products [J] . Liu Qiong, Zhang Min, Bhandari Bhesh, Food Control . 2020,第期

机译：纳米乳剂基活性涂层与八八角精油，聚赖氨酸和Nisin的复合混合物对即食姚肉产品的质量和保质期的影响
3. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts [J] . LWT-Food Science & Technology . 2020,第期

机译：高静压压力加工和钠降低对物理化学性质，感官质量和微生物保质期即食鸡胸肉的影响
4. Leaf injury and its effect towards shelf-life and quality of ready-to-eat (RTE) spinach [C] . Siti H. Ariffin, Kostas Gkatzionis, Serafim Bakalis International Conference on Sustainable Energy and Resources Use in Food Chains . 2017

机译：叶损伤及其对货物 - 饮食质量和质量的影响（RTE）菠菜
5. Effects of X-ray Irradiation on Quality and Shelf Life of Seafood Products [D] . Wu, Yuwei. 2018

机译：X射线辐射对海鲜产品质量和货架期的影响
6. Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration [O] . Alyexandra Arienzo, Lorenza Murgia, Ilaria Fraudentali, 2020

机译：在保质期和家用制冷期间即食叶绿酱的微生物质量
7. Effects of PP-based Nanopackaging on the overall quality and shelf life of ready-to-eat salami [O] . Serra Nalçabasmaz, Zehra Ayhan, Sossio Cimmino, 2018

机译：基于PP的纳米填充对即食萨拉米的整体质量和保质期的影响

Effects of PP-based Nanopackaging on the overall quality and shelf life of ready-to-eat salami

著录项

相似文献

相关主题

期刊订阅