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Agir sur le gaspillage alimentaire.
Preventing food waste.
A mathematical model for predicting growth/no-growth of psychrotrophic C. botulinum in meat products with five variables.
A simple method to evaluate the shelf life of refrigerated rabbit meat.
Limited microbial growth in Atlantic salmon packed in a modified atmosphere.
El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets.
The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition.
IIR document
Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage.
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese.
Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis).
Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing.
Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids.
Open-refrigerated retail display case temperature profile and its impact on product quality and microbiota of stored baby spinach.
Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.
INCIDENCE AND EVOLUTION OF PSYCHROTROPHIC BACTERIA IN COMMERCIAL YOGURT KEPT IN COLD STORAGE.
