| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277895 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠Quality attributes of lasagna during its refrigerated storage were analyzed. ⺠Overall acceptability was the more sensitive attribute to temperature changes. ⺠Shelf life models, based on sensory analysis and microbial spoilage, were compared. ⺠Kinetic data allow controlling storage, ensuring good safety and sensory quality.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Daniela F. Olivera, Viviana O. Salvadori,