Author:
Ponomarev V Y,Yunusov E Sh,Nikitina E V,Khrundin D V,Ezhkova G O
Abstract
Abstract
The paper is aimed at studying the influence of new packaging materials with barrier properties on the quality indicators of semi-finished meat products from poultry meat in comparison with traditional packaging methods. It was found that the use of heat-shrink bags made of multilayer polymer film allows to increase the shelf life of semi-finished products by an average of 30%.
Reference10 articles.
1. Innovative technologies for the production and storage of material assets for state needs;Guryeva,2018
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献