Effect of Biodegradable Packaging on the Shelf-Life of Pasteurised Whole Egg Mass
Authors
Vjaceslavs Kočetkovs
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Sandra Muižniece-Brasava
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 64 - 68
Submitted on: Mar 22, 2021
Accepted on: Nov 2, 2021
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 times per year
Related subjects:
© 2022 Vjaceslavs Kočetkovs, Sandra Muižniece-Brasava, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.