Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperature
- Author
- RODRIGUEZ-AGUILERA, Rocio1 ; OLIVEIRA, Jorge C1 ; MONTANEZ, Julio C2 ; MAHAJAN, Pramod V1
[1] Department of Process and Chemical Engineering, University College Cork, Ireland
[2] Department of Food Research, Universidad Autónoma de Coahuila, Saltillo, Mexico - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 1, pp 330-336, 7 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Brie Camembert Modified atmosphere packaging Quality Shelf-life
- Keyword (fr)
- Atmosphère modifiée Brie (fromage) Camembert Conservation aliment Durée conservation Emballage Fromage Moisissure Qualité Surface Température constante Altération Conditionnement Produit laitier
- Keyword (en)
- Modified atmosphere Brie Camembert Food preservation Shelf life Packaging Cheese Mould Quality Surface Constant temperature Alteration Conditioning Dairy product
- Keyword (es)
- Atmósfera modificada Queso Brie Camembert Conservación alimento Tiempo conservación Empaque Queso Moho Calidad Superficie Temperatura constante Alteración Acondicionamiento Producto lácteo
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23288481
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
10.1016/j.lwt.2010.06.015 
https://dx.doi.org/10.1016/j.lwt.2010.06.015
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