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pro vyhledávání: '"Leopoldo Lipocelli"'
Autor:
Pietro Barbaccia, Leopoldo Lipocelli, Giancarlo Moschetti, Nicola Francesca, Simone De Martino, Vincenzo Arrigo, Raimondo Gaglio, Luca Settanni
Publikováno v:
Applied Sciences, Vol 12, Iss 1, p 210 (2021)
This work was aimed to produce an “active” food ice to preserve its microbiological safety over time. With this in mind, ice cubes were processed with the addition of H2O2 to water before freezing. Four food ice productions were performed at the
Externí odkaz:
https://doaj.org/article/6992a10c0e1f49ab865e646d8a70f99a
