Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
- Authors: Sviridenko G.M1, Babkina N.G1, Zaharova M.B1
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Affiliations:
- Issue: No 5 (2016)
- Pages: 20-24
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289380
- ID: 289380
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Abstract
Changes that are effected by the packaging process and selection of the packaging material at the processed cheese manufacturing are considered. The risks level that is determined by the type and method of packaging together with the temperature regimes of storage that in uence keepability of the processed cheese were studied.
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References
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