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

• Published in: Food microbiology Vol. 18; no. 5; pp. 489 - 498
• Main Authors: CABO, M. L, PASTORIZA, L, BERNARDEZ, M, HERRERA, J. J. R
• Format: Journal Article
• Language: English
• 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