The effect of ethanol and oxygen absorption on the shelf-life of packed sliced rye bread

Packaging Technology and Science

Volumn 9, Issue 1, 1996, Pages 29-42

  Salminen, A ^a   Latva Kala, K ^b   Randell, K ^b   Hurme, E ^b   Linko, P ^a   Ahvenainen, R ^b  

^a AALTO UNIVERSITY   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Active packaging; Bakery products; Ethanol emitter; Modified atmosphere packaging; Oxygen absorber; Rye bread

Indexed keywords

ETHANOL; FOOD PRESERVATION; FOOD STORAGE; GAS ABSORPTION; OXYGEN; PACKAGING;

ETHANOL EMITTERS; MODIFIED ATMOSPHERE PACKAGING; RYE BREAD; SHELF LIFE;

FOOD PRODUCTS;

EID: 0029775467     PISSN: 08943214     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1099-1522(199601)9:1<29::AID-PTS351>3.0.CO;2-K     Document Type: Article

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