Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature
(2015)
Journal Article
Stratakos, A. C., Linton, M., Patterson, M. F., & Koidis, A. (2015). Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature. Innovative Food Science and Emerging Technologies, 30, 1-7. https://doi.org/10.1016/j.ifset.2015.05.010
The effect of different pressure levels (500 and 600 MPa for 1 min at ambient temperature) on lasagne ready meal as a means of increasing the safety and shelf life during storage at refrigeration (4 °C) and abuse temperature (8 °C) was investigated.... Read More about Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature.