A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay

The water activity (a(w)) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consis...

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Detalles Bibliográficos
Autores principales: Schebor, C., Chirife, J.
Formato: JOUR
Materias:
Argentina
bacterial growth
bacterial spore
Clostridium botulinum
food packaging
pasta
pH
temperature
Uruguay
water activity
Bacteria (microorganisms)
Gallus gallus
Spinacia oleracea
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0362028X_v63_n7_p965_Schebor
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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