Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (M...
Main Authors: | Attilio Matera, Giuseppe Altieri, Annamaria Ricciardi, Teresa Zotta, Nicola Condelli, Fernanda Galgano, Francesco Genovese, Giovanni Carlo Di Renzo |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-04-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/4/406 |
Similar Items
-
Alimentação escolar : análise dos sistemas centralizado e descentralizado de produção de refeições em municípios do estado de São Paulo
by: Mendes, Gisele Sandoval Junqueira, 1987-
Published: (2013) -
EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”
by: A. Cereser, et al.
Published: (2013-02-01) -
SHELF LIFE MICROBIOLOGICAL EVALUATION IN CHILLED READY TO EAT FOODS – PRELIMINARY REPORT
by: P. Lorenzon, et al.
Published: (2013-02-01) -
COMPARISON OF TWO METHODS FOR THE DETECTION OF LISTERIA MONOCYTOGENES
by: G. Tantillo, et al.
Published: (2013-02-01) -
<i>Listeria monocytogenes</i> Assessment in a Ready-to-Eat Salad Shelf-Life Study Using Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR
by: Rita Bernardo, et al.
Published: (2021-01-01)