INFLUENCE OF PACKAGING SYSTEMS ON THE MICROBIOLOGICAL QUALITY OF PROCESSED CHEESE DURING STORAGE

被引：0
|
作者：
GOYAL, GK
BABU, KE
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1991年 / 28卷 / 01期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microbiological quality of processed cheese packaged in small lacquered tins (P1), polystyrene cups (P2), and low density polyethylene tubs (P3), when stored at 30-degrees-C/60% R.H. and 7-8-degrees-C/80% R.H., respectively, revealed that P1 was the best package, followed by P3 and P2 for storing processed cheese under the above two conditions, of temperature and R.H.
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页码：39 / 41
页数：3
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