Kinetic Behavior of Salmonella on Low NaNO2Sausages during Aerobic and Vacuum Storage
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چکیده
منابع مشابه
Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage
Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2016
ISSN: 1225-8563
DOI: 10.5851/kosfa.2016.36.2.262