The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Pres...
The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80% N2 and 20% CO2) and vacuum packaged RTE preservative-free baked and smoked pork bars with dried bl...
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Full title
The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma
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TN_cdi_doaj_primary_oai_doaj_org_article_55a7b9bcf0f640abb102c4f8cc75227b
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_55a7b9bcf0f640abb102c4f8cc75227b
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods12234372
