文献
J-GLOBAL ID:201702217662361224
整理番号:17A1064988
リーン豚肉とサケの微生物及び官能的シェルフライフを増加させるためのシナモン精油とMAP/真空包装の併用【Powered by NICT】
Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon
著者 (4件):
Van Haute Sam
(Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium)
,
Raes Katleen
(Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium)
,
Devlieghere Frank
(Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Ghent, Belgium)
,
Sampers Imca
(Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium)
資料名:
Food Packaging and Shelf Life
(Food Packaging and Shelf Life)
巻:
12
ページ:
51-58
発行年:
2017年
JST資料番号:
W2987A
ISSN:
2214-2894
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)