Storage of curds products in antibacterial packing material
- Autores: Shalaeva A.V1, Fedotova O.B1
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Afiliações:
- Edição: Nº 7 (2012)
- Páginas: 40-41
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327027
- ID: 327027
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Resumo
Results of the study of curds products at storage in a new packing antibacterial material are discussed. Evaluation of organoleptic properties, microbiological indices and estimation of changes in a fatty phase of products at storage allowed demonstrate perspective of using a new film for packing curds products with the extended shelf life.
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