Quality changes in semi-hard cheese packaged in a poly(lactic acid) material

Food Chemistry

Volumn 97, Issue 3, 2006, Pages 401-410

  Holm, V K ^a   Mortensen, G ^b   Risbo, J ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Headspace gas concentration; Light barrier; Moisture loss; Oxygen barrier; Poly(lactic acid) (PLA); Secondary lipid oxidation products; Semi hard cheese; Water vapour barrier

Indexed keywords

LIPID; POLYETHYLENE TEREPHTHALATE; POLYLACTIC ACID;

ARTICLE; CHEESE RIPENING; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; LIGHT EXPOSURE; LIPID OXIDATION; MOISTURE; SHELF LIFE;

EID: 29344439591     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.016     Document Type: Article

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