Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread

The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend th...

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Detalles Bibliográficos
Autores principales: Bianchi, Alessandro, Taglieri, Isabella, Zinnai, Angela, Macaluso, Monica, Sanmartin, Chiara, Venturi, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654732/
https://www.ncbi.nlm.nih.gov/pubmed/36360083
http://dx.doi.org/10.3390/foods11213470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654732/
https://www.ncbi.nlm.nih.gov/pubmed/36360083
http://dx.doi.org/10.3390/foods11213470

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