Effect of novel MAP on inhibiting microbial growth in Chinese ready-to-eat food products at ambient temperature
碩士 === 輔仁大學 === 食品營養學系 === 89 === Ready-to-eat products stored at ambient temperature (25oC or up) were studied in this study, and the inhibitory effect on microbial growth and the retention of quality by modified atmosphere packaging (MAP) were investigated. MAP model system was constructed to asse...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/80552050692442036355 |