Abstract
The paper is aimed at studying the influence of new packaging materials with barrier properties on the quality indicators of semi-finished meat products from poultry meat in comparison with traditional packaging methods. It was found that the use of heat-shrink bags made of multilayer polymer film allows to increase the shelf life of semi-finished products by an average of 30%.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Paper Title
Journal
Date
