Shelf life extension of durum semolina-based fresh pasta
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02277.x/fullpdf
Reference22 articles.
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2. Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta;Alamprese;European Food Research and Technology,2005
3. Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese;Conte;Journal of Dairy Science,2009a
4. Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum);Conte;Journal of Food Engineering,2009b
5. A novel approach for calculating shelf life of minimally processed vegetables;Corbo;International Journal of Food Microbiology,2006
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