Packaging of long shelf-life bakery products (croissants)

Filipcev, B.; Vujkovic, I. . Faculty of Technology

Packaging of long shelf-life bakery products (croissants)

2001

Filipcev, B. | Vujkovic, I. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)

Results have proved that the packaging materials have good quality characteristics and therefore they are suitable for modified atmosphere packaging. The barrier properties of the laminated Al foil are the best. Moisture and oxygen proofness are chief attributes of this foil. Depending on the desired shelf life, the composition of ingredients, the production and the packaging of croissants the examined packaging materials can be taken into consideration for possible use.

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Ключевые слова АГРОВОК

bakery products conditionnement conditionnement sous gaz inerte empaquetado gas packaging materiales de empaque packaging packaging materials produit de cuisson

Библиографическая информация

Издатель

University of Novi Sad, Faculty of Technology

Нумерация страниц

p. 217-219

Другие темы

Productos de panaderia; Materiau de conditionnement; Empaquetado en atmosfera inerte

Язык

Английский

Примечание

6 graphs; 1 table; 9 ref.

Тип

Conference

Источник

Proceedings: 14th international congress "Cereal Bread 2000", Psodorov, Dj.Mastilovic, J. (Eds.).- Novi Sad (Yugoslavia): University of Novi Sad, Faculty of Technology, 2001. 277 p.

Конференция

14th international congress "Cereal Bread 2000", Novi Sad (Yugoslavia), 7-9 Jun 2000

В АГРИСе с: 2002-08-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Unassigned data from Yugoslavia

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