Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality"
written by Preeti Singh, Ali Abas Wani, Gyanendra Kumar Goyal,
published by Food and Nutrition Sciences, Vol.2 No.7, 2011

has been cited by the following article(s):

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[4]	RECENT ADVANCES IN BIO-POLYMERS FOR INNOVATIVE FOOD PACKAGING
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[5]	Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage
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[6]	Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage.
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[7]	Development of value added products from banana peel
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[8]	Recent Trends in Packaging of Dairy and Food Products
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[9]	Application of Continuous Microwave Processing and Modified Atmosphere Packaging for Enhancement of Shelf Life of Shrikhand
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[10]	Development of jack fruit based ready to cook (RTC) instant mixes
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