Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Pekka Turkki"'
Publikováno v:
LWT - Food Science and Technology. 40:1083-1094
The objective of this study was to determine whether an electronic nose could be used for measuring and modelling sensory quality changes in a pizza topping product during storage. A method involving a minimum of sample preparation in combination wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e17ce6d6379d9bfc3abdc330c17214c0
https://doi.org/10.1016/j.lwt.2006.06.009
https://doi.org/10.1016/j.lwt.2006.06.009
Publikováno v:
LWT - Food Science and Technology. 40:1095-1101
The aim of the present study was to investigate the predictability of an electronic nose system based on ion mobility regarding storage time as well as sensory quality changes during storage of a pork meat pizza topping product. The study included tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb7066d659aec958592b7692a203c544
https://doi.org/10.1016/j.lwt.2006.06.008
https://doi.org/10.1016/j.lwt.2006.06.008
Publikováno v:
University of Helsinki
The antibacterial properties of 13 essential oils, derived from spices grown in Finland, were examined with an agar diffusion method against 12 bacterial strains. The organisms tested included both spoilage and pathogenic bacteria. The gram-positive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::826c4ae3ec2101beba000277d2979e4e
https://tuhat.helsinki.fi/portal/en/publications/antibacterial-efficiency-of-finnish-spice-essential-oils-against-pathogenic-and-spoilage-bacteria(362551a9-dd3c-42c7-87cd-870c8377b287).html
https://tuhat.helsinki.fi/portal/en/publications/antibacterial-efficiency-of-finnish-spice-essential-oils-against-pathogenic-and-spoilage-bacteria(362551a9-dd3c-42c7-87cd-870c8377b287).html
