Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life

The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing proc...

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Detalles Bibliográficos
Autores principales: Dottori, Ilenia, Urbani, Stefania, Sordini, Beatrice, Servili, Maurizio, Selvaggini, Roberto, Veneziani, Gianluca, Ranucci, David, Taticchi, Agnese, Esposto, Sonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000526/
https://www.ncbi.nlm.nih.gov/pubmed/36900602
http://dx.doi.org/10.3390/foods12051087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000526/
https://www.ncbi.nlm.nih.gov/pubmed/36900602
http://dx.doi.org/10.3390/foods12051087

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