Influence of modified atmosphere packaging on the shelf life of prebaked pizza dough with and without preservative added

Nahrung - Food

Volumn 47, Issue 2, 2003, Pages 122-125

  Rodríguez, Valle ^b   Medina, Luis ^b   Jordano, Rafael ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b NONE

Author keywords

Calcium propionate; Modified atmosphere packaging; Prebaked pizza dough; Shelf life

Indexed keywords

PROPIONIC ACID DERIVATIVE; CARBON DIOXIDE; FOOD PRESERVATIVE; NITROGEN; OXYGEN; PROPIONIC ACID;

AEROBIC BACTERIA; ANAEROBIC BACTERIUM; ANALYSIS; ARTICLE; CONTROLLED ATMOSPHERE; DOUGH; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; FUNGUS GROWTH; HUMIDITY; LACTIC ACID BACTERIUM; PH MEASUREMENT; SHELF LIFE; FOOD CONTROL; METHODOLOGY; PH; TASTE; TEMPERATURE; TIME;

BACTERIA (MICROORGANISMS); FUNGI;

CARBON DIOXIDE; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMIDITY; HYDROGEN-ION CONCENTRATION; NITROGEN; OXYGEN; PROPIONIC ACIDS; TASTE; TEMPERATURE; TIME FACTORS;

EID: 0242509038     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390022     Document Type: Article

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