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Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration
Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration
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Artigo 		Adicionar ao Meu Espaço

Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration

Anna Cecilia Venturini Carmen Josefina Contreras Castillo; José de Assis Fonseca Faria; Claudio Rosa Gallo; Tâmara Zago Silva; Ligianne Din Shirahigue

Packaging Technology and Science Malden v. 23, n. 6, p. 327-338, oct. 2010

Malden 2010

Acesso online

2
Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration
Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microbiological, colour and sensory properties of fresh beef steaks in low carbon monoxide concentration

Anna Cecilia Venturini Carmen Josefina Contreras Castillo; José de Assis Fonseca Faria; Claudio Rosa Gallo; Tâmara Zago Silva; Ligianne Din Shirahigue

Packaging Technology and Science Malden v. 23, n. 6, p. 327-338, oct. 2010

Malden 2010

Acesso online

3
Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes
Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Carnauba Wax and modified atmosphere in refrigerated preservation of ‘Tahiti’ acid limes

Vanessa Cristina Caron Ângelo Pedro Jacomino; Claire Isabel de Luca Sarantópoulos; Ana Carolina Almeida Miguel

Packaging Technology and Science Chichester v. 28, n. 7, p. 647–656, July 2015

Chichester 2015

Acesso online

4
Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide
Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide
Material Type:
Artigo 		Adicionar ao Meu Espaço

Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide

Anna Cecilia Venturini José de Assis Fonseca Faria; Ricardo Alves de Olinda; Carmen Josefina Contreras-Castillo

Packaging Technology and Science Oxford v. 27, p. 29-35, 2014

Oxford 2014

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Deste Autor:

  1. Contreras Castillo, C
  2. Faria, J
  3. Venturini, A
  4. Gallo, C
  5. Shirahigue, L

Neste Assunto:

  1. Carbono
  2. Armazenagem Em Atmosfera Modificada
  3. Atmosfera
  4. Cor
  5. Cera

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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