http://www.cnr.it/ontology/cnr/individuo/prodotto/ID170577
Innovative Polyamide based Packaging of fresh meat (Articolo in rivista)
- Type
- Label
- Innovative Polyamide based Packaging of fresh meat (Articolo in rivista) (literal)
- Anno
- 2004-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1002/app.20337 (literal)
- Alternative label
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- LAURINO C; LAURIENZO P; MALINCONICO M; SCOPONI M; SORRENTINO A; VACCA P; VOLPE MG; (literal)
- Pagina inizio
- Pagina fine
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
- Rivista
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note
- No. Citazione=1;
Autocitazione=1;
Motore utilizzato per le citazioni=Google Scholar. (literal)
- Note
- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- Istituto di Chimica e Tecnologia dei Polimeri del CNR - Pozzuoli (NA) CNR, Università di Ferrara. (literal)
- Titolo
- Innovative Polyamide based Packaging of fresh meat (literal)
- Abstract
- Innovative polymeric films based on blends of nylon 6 and ethylene-co-vinyl alcohol, previously tested by contact with the simulating fat-containing foods, were further tested as packaging for fresh minced meat. As quality attributes for the shelf-life evaluation, the microbiological parameters and some chemical-physical parameters were chosen. The changes that occurred during the evaluation period of 6 days were monitored by several means on both the polymer films and the fresh meat. The results suggest that the barrier properties of the polymeric films were shown to play a determinant role in the lipid oxidation, thus confirming the previous evaluation of the simulating foods. (literal)
- Prodotto di
- Autore CNR
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- Prodotto
- Autore CNR di
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