Quality decay kinetics of Semi-preserved sauce as affected by packaging
- Author
- BAIANO, Antonietta1 ; TAMAGNONE, Paola2 ; MARCHITELLI, Vito1 ; DEL NOBILE, Matteo Alessandro1
[1] Dept. of Food Science, Univ. of Foggia, Via Napoli, 25, 71100 Foggia, Italy
[2] SIPA Plastic Packaging Systems, Vittorio Veneto, Italy - Source
Journal of food science. 2005, Vol 70, Num 2, pp E92-E97
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- PET lycopene oxygen scavenger packaging semi-preserved sauce shelf life
- Keyword (fr)
- Cinétique Conservation aliment Durée conservation Emballage Ethylène téréphtalate polymère Lycopène Oxygène Qualité Sauce Conditionnement
- Keyword (en)
- Kinetics Food preservation Shelf life Packaging Ethylene terephthalate polymer Lycopene Oxygen Quality Sauce Conditioning
- Keyword (es)
- Cinética Conservación alimento Tiempo conservación Empaque Etileno tereftalato polímero Licopeno Oxígeno Calidad Salsa Acondicionamiento
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16593533
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2005.tb07096.x 
https://dx.doi.org/10.1111/j.1365-2621.2005.tb07096.x
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