Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese
Author:
Funder
Bilimsel Araştirma Projeleri Birimi, Iğdır Üniversitesi
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04334-4.pdf
Reference34 articles.
1. Alves RMV, de Luca Sarantópoulos CIG, Van Dender AGF, de Assis Fonseca Faria JOSE (1996) Stability of sliced mozzarella cheese in modified-atmosphere packaging. J Food Prot 59(8):838–844
2. Alwazeer D (2018) Reducing atmosphere drying as a new technique for the preservation of the color of dried foods. J Inst Sci Technol 8(4):125–131. https://doi.org/10.21597/jist.418232
3. Alwazeer D (2019) Reducing atmosphere packaging technique for extending the shelf-life of food products. J Inst Sci Technol 9(4):2117–2212. https://doi.org/10.21597/jist.539744
4. Alwazeer D (2020) Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries. Food Res Int 132:109108
5. Alwazeer D, Örs B (2019) Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods. J Food Sci Technol 56(8):3790–3800. https://doi.org/10.1007/s13197-019-03850-2
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