Effectiveness of CO2 and Nisaplin on increasing shelf-life of fresh pizza

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Bibliographic Details
Published inFood microbiology Vol. 18; no. 5; pp. 489 - 498
Main Authors CABO, M. L, PASTORIZA, L, BERNARDEZ, M, HERRERA, J. J. R
Format Journal Article
LanguageEnglish
Published London Elsevier 01.10.2001
Subjects
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Biodegradation
Nisin
Lactic acid bacteria
Carbon dioxide
Acidification
Alteration
Microflora
Shelf life
Fermentation
Antimicrobial agent
Pizza
Food preservation
Modified atmosphere
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ISSN:0740-0020
1095-9998
DOI:10.1006/fmic.2001.0424