Effect of modified atmosphere packaging on stability of three kinds of breads
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A00212891" target="_blank" >RIV/62156489:43210/13:00212891 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.11118/actaun201361061881" target="_blank" >http://dx.doi.org/10.11118/actaun201361061881</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.11118/actaun201361061881" target="_blank" >10.11118/actaun201361061881</a>
Alternative languages
Result language
angličtina
Original language name
Effect of modified atmosphere packaging on stability of three kinds of breads
Original language description
The study evaluates effect of ordinary and modified atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content and water activity, in real time of storage. The highest shelf-life has been achieved in CO2 atmosphere, for all kinds of bread.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
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Volume of the periodical
61
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
1881-1887
UT code for WoS article
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EID of the result in the Scopus database
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