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STUDY THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON SHELF LIFE AND QUALITY OF MINIMALLY PROCESSED FRESH GARLIC

机译：研究包装和预包装治疗对保质期和最小加工新鲜大蒜的质量的影响

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Asrar Y. I. Mohammed; S. M. H. Rabie; R. B. Gommaa;
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年度 2009
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1. Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters [J] . Food Control . 2017,第期

机译：使用食品质量参数将微型加工鲜切苹果的保质期建模，使用食品质量参数
2. Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage [J] . Ranjitha K., Rao D. V. Sudhakar, Shivashankara K. S., Food Chemistry . 2018,第auga1期

机译：将氯化钙处理与聚丙烯包装相结合可延长货架期，并保留最低限度加工白菜的质量特征
3. Antimicrobial (BN/PE) Film Combined with Modified Atmosphere Packaging Extends the Shelf Life of Minimally Processed Fresh-Cut Iceberg Lettuce [J] . Kang Sun-Chul, Min-Jeong Kim, In-Sik Park, Journal of microbiology and biotechnology . 2008,第3期

机译：抗菌（BN / PE）膜与改良的大气包装相结合，延长了最少加工的鲜切卷心莴苣的保质期
4. Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods [C] . Kevin C. Spencer, David J. Humphreys The Symposium on Freshness and Shelf Life of Foods Aug 26-31, 2002 Chicago, Illinois . 2002

机译：氩气包装和加工可保留并增强食品的风味，新鲜度和保质期
5. Effect of Pulsed Light (PL) and UV-C Light Treatments on the Shelf-Life and Quality Enhancement of Fresh Carrot and Radish [D] . Prusty, Prasant. 2020

机译：脉冲光（PL）和UV-C光处理对新鲜胡萝卜和萝卜的质量增强的影响
6. Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects [O] . Sofia Agriopoulou, Eygenia Stamatelopoulou, Monika Sachadyn-Król, 2020

机译：乳酸菌作为抗菌剂延长新鲜和最小加工水果和蔬菜的保质期：质量和安全方面
7. THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON QUALITY OF FRESH-CUT SPINACH DURING COLD STORAGE [O] . S. Rabie, Asrar Mohamed 2010

机译：包装和预包装治疗对冷藏期间鲜切菠菜品质的影响
8. Strengthening of the Technological Capability of the Thai Packaging Centre, The Kingdom of Thailand. Technical Report: The Shelf-Life Estimation of Fresh and Processed Foods. [R] . Varsanyi, I. 1991

机译：加强泰国包装中心的技术能力，泰国王国。技术报告：新鲜和加工食品的保质期估算。

STUDY THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON SHELF LIFE AND QUALITY OF MINIMALLY PROCESSED FRESH GARLIC

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