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Shelf-life study of retort pouch black bean and rice burrito combat rations packaged at selected residual gas levels

Author:
Rodriguez, J.J., Olivas, G.I., Sepulveda, D.R., Warner, H., Clark, S., Barbosa-Canovas, G.V.
Source:
Journal of food quality 2003 v.26 no.5 pp. 409-424
ISSN:
0146-9428
Subject:
rice, gases, shelf life, odors, black beans, sensory evaluation, texture, consumer acceptance, food storage, storage temperature, oxygen, food acceptability, food nutrient losses, appearance (quality), storage time, firmness, flavor, ready-to-eat foods, retort pouches, color, water activity
Agid:
1546561