Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeijao

Food Research International

Volumn 33, Issue 10, 2000, Pages 821-832

  Pintado, Manuela E ^a   Malcata, F Xavier ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Dairy foods; Package; Technological optimization; Whey cheese

Indexed keywords

CARBON DIOXIDE; CHEESE; FOOD ANALYSIS; FOOD PRODUCT; PACKAGING; PORTUGAL; TEMPERATURE; WHEY;

EID: 0033788281     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00078-8     Document Type: Article

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