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The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (Odonthested bonaerensis) during Storage at Different Temperatures
(Scientific Research, 2014-08)
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples ...
A First Approach Of Using Ultrasound As An Alternative For Blanching In Vacuum-packaged Potato Strips
(Springer New York LLC, 2016)
Pasteurization Conditions and Evaluation of Quality Parameters of Frozen Packaged Crab Meat
(Haworth Press Inc, 2016-07-14)
Ovalipes trimaculatus is a crab recognized as a new resource with fishing value to obtain frozen products. Pasteurization conditions of meat crab at temperatures below 85ºC (60, 72, and 82ºC) were established to achieve ...
Sensorial characteristics of eggs stored at room temperature under different packing conditionsCaracterísticas sensoriais de ovos armazenados em diferentes embalagens sob temperatura ambiente
(2013-01-01)
This study evaluated the sensory characteristics of white-shelled eggs, sanitized or not, stored under different packaging conditions at room temperature. There were used 200 eggs, distributed in a completely randomized ...