Abstract The objective of this study was to elaborate and evaluate the shelf life of the liquid artisanal demi-glace sauce considering sensory, microbiological and lipid oxidation characteristics duri

Figshare2017-10-01 更新70

meat shelflife. meat shelflife

肉类保鲜技术

食品货架期评估

Experimental treatments resulted from the combination of two packaging types (vacuum packaging vs. vacuum packaging with antimicrobial agent) and two storage conditions of meat (chilled for 120 days a

NIAID Data Ecosystem30

Impact of different cut types on the quality of fresh-cut potatoes during storage

蔬菜产业

食品货架期评估

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect

Figshare2020-03-01 更新80

Comparative shelf-life study on falafel and fresh beef

食品货架期评估

食品包装材料测试

Comparative shelf-life study on falafel: PHBV tray vs reference material Comparative shelf-life study on fresh beef: PHBV tray vs reference material

Data INRAE2021-01-01 更新40