Add to ORKGComparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality
Packaging is considered one of the most interesting technological aspects of food production and is ...
The aim of this study was to evaluate the effect of the packaging system type on the physical charac...
Food packaging contributes to the preservation and shelf-life of food. In literature, several studie...
Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under vacuum and modifie...
This study, financed by EXTRASLICED45 project, promoted by Primor Charcutaria-Prima S.A. and focused...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packagin...
Cilj rada bio je ispitati utjecaj različitih ambalažnih materijala, sintetskog (laminat PA/PE i PPca...
Cilj rada bio je ispitati utjecaj različitih ambalažnih materijala, sintetskog (laminat PA/PE i PPca...
WOS: 000303203700004In this study, the effects three different headspace conditions on the propertie...
Nowadays, beef shelf-life is very important in relation to various marketing methods that tend to pr...
In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified a...
Packaging is considered one of the most interesting technological aspects of food production and is ...
Packaging is considered one of the most interesting technological aspects of food production and is ...
The aim of this study was to evaluate the effect of the packaging system type on the physical charac...
Food packaging contributes to the preservation and shelf-life of food. In literature, several studie...
Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under vacuum and modifie...
This study, financed by EXTRASLICED45 project, promoted by Primor Charcutaria-Prima S.A. and focused...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packagin...
Cilj rada bio je ispitati utjecaj različitih ambalažnih materijala, sintetskog (laminat PA/PE i PPca...
Cilj rada bio je ispitati utjecaj različitih ambalažnih materijala, sintetskog (laminat PA/PE i PPca...
WOS: 000303203700004In this study, the effects three different headspace conditions on the propertie...
Nowadays, beef shelf-life is very important in relation to various marketing methods that tend to pr...
In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified a...
Packaging is considered one of the most interesting technological aspects of food production and is ...
Packaging is considered one of the most interesting technological aspects of food production and is ...
The aim of this study was to evaluate the effect of the packaging system type on the physical charac...
Food packaging contributes to the preservation and shelf-life of food. In literature, several studie...