Physical, chemical, textural and sensorial changes of portioned parmigiano reggiano cheese packed under different conditions

Food Science and Technology International

Volumn 8, Issue 4, 2002, Pages 203-211

  Romani, Santina ^a   Sacchetti, G ^a   Pittia, P ^b   Pinnavaia, G G ^a   Dalla Rosa, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Cheese; Modified atmosphere; Packaging; Parmigiano Reggiano; Storage; Vacuum packaging

Indexed keywords

FOOD STORAGE; MOISTURE; TEXTURES; ULTRAVIOLET RADIATION; VACUUM APPLICATIONS;

CHEESE;

DAIRY PRODUCTS;

EID: 0036701668     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013202008004118     Document Type: Article

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