Substantiating the optimized shelf life of pasteurized sausages with the elements of active packaging
Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85–90 °C for 15–20 minutes in the presence of an...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-08-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/209588 |