The influence of different packaging techniques on microbiology of minimally processed fennels was studied. In the ready-to-use fennels packaged in ordinary atmosphere the most of the microorganisms belonged to Pseudomonadaceoe; on the contrary Vibrionaceae and Enterobacteriaceae are predominant in vacuum packaged samples. The combination of vacuum packaging and refrigeration (+4°C) was able to extend the product "shelf-life".
Influence of packaging on shelf-life and microbiological quality of minimally processed fennels (Foeniculum vulgare)
Albenzio M.;Corbo M. R.;Sinigaglia M.
1998-01-01
Abstract
The influence of different packaging techniques on microbiology of minimally processed fennels was studied. In the ready-to-use fennels packaged in ordinary atmosphere the most of the microorganisms belonged to Pseudomonadaceoe; on the contrary Vibrionaceae and Enterobacteriaceae are predominant in vacuum packaged samples. The combination of vacuum packaging and refrigeration (+4°C) was able to extend the product "shelf-life".File in questo prodotto:
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