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Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball

Author
YILMAZ, I1 ; DEMIRCI, M1
[1] Faculty of Agriculture, Department of Food Engineering, Namik Kemal University, 59030 Tekirdag, Turkey
Source

Food science and technology international. = Ciencia y tecnología de alimentos internacional. 2010, Vol 16, Num 3, pp 259-265, 7 p ; ref : 1 p.1/4

ISSN
1082-0132
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Sage Publications, London
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
meatball microbiological quality modified atmosphere packaging shelf-life vacuum
Keyword (fr)
Atmosphère modifiée Conservation aliment Contrôle microbiologique Durée conservation Emballage Entreposage Méthode Température Conditionnement
Keyword (en)
Modified atmosphere Food preservation Microbiological testing Shelf life Packaging Warehousing Method Temperature Conditioning
Keyword (es)
Atmósfera modificada Conservación alimento Control microbiológico Tiempo conservación Empaque Almacenamiento Método Temperatura 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
23227488

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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