Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter-Reference-Cited by-同舟云学术

Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter

Published:2002-03 Issue:3 Volume:19 Page:314-322
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Franke I.,Wijma E.,Bouma K.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652030110072704

Reference6 articles.

1. The effect of ethanol and oxygen absorption on the shelf-life of packed sliced rye bread

2. SAMSON, R. A., HOEKSTRA, E. S., FRISVAD, J. C. and FLITENBORG, O. 1996.. Introduction to Food-borne Fungi, 5th edn, 243–250. Baarn, The Netherlands: Centraalbureau voor Schimmelcultures.

3. Shelf life extension of a bakery product using ethanol vapor

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