Primary and secondary shelf-life of bread as a function of formulation and MAP conditions: Focus on physical-chemical and sensory markers
Authors:
- Alessandro BianchiAlessandro Bianchi
- Francesca VenturiFVFrancesca Venturi
- Carmelo PalermoCPCarmelo Palermo
- Isabella TaglieriITIsabella Taglieri
- Luciana Gabriella AngeliniLALuciana Gabriella Angelini
- Silvia TavariniSTSilvia Tavarini
- Chiara SanmartinChiara Sanmartin
Open Access
- 17 January 2024
- journal article
- research article
- Published by Elsevier in Food Packaging and Shelf Life
- Vol. 41
Abstract
No abstract availableKeywords
Funding Information
- Università di Pisa (PRA_2022_49)
- Regione Toscana (16.2)
- Regione Toscana (ZD227761EE)
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