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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Innovative active packaging systems to prolong the shelf life of Mozzarella cheese

A Conte1, C Scrocco, M Sinigaglia

  • 1Department of Food Science, University of Foggia, Via Napoli, 25-71100 Foggia, Italy.

Journal of Dairy Science
|April 14, 2007
PubMed

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