Professional Documents
Culture Documents
M10 Kelompok 9 Bp2
M10 Kelompok 9 Bp2
Gounga,
Gounga,M.M.E.,
E.,Xu,
Xu,S.S.Y.,
Y.,Mawson,
Mawson,R.,
R.,&&McNeil,
McNeil,D.
D.L.L.(2013).
(2013).Potential
Potentialapplication
applicationof
of
vacuum
vacuumpackaging
packagingand andnatural
naturalantimicrobial
antimicrobialagents
agentsfor forshelf
shelflife
lifeextension
extensionof
ofwhite
white
shrimp
shrimp(Litopenaeus
(Litopenaeusvannamei)
vannamei)during
duringrefrigerated
refrigeratedstorage.
storage.Food
Foodand andBioprocess
Bioprocess
Technology,
Technology,6(1),
6(1),97-107.
97-107.
Kim,
Kim,J.J.H.,
H.,Chun,
Chun,M.
M.S.,
S.,Chung,
Chung,M.
M.S.,
S.,&&Lee,
Lee,S.S.J.J.(2014).
(2014).Effect
Effectof
ofoxygen
oxygenscavenger
scavengeron
on
quality
qualitycharacteristics
characteristicsand
andshelf-life
shelf-lifeofofsponge
spongecake cakeduring
duringstorage.
storage.Korean
KoreanJournal
Journal
of
ofFood
FoodScience
Scienceand
andTechnology,
Technology,46(3),
46(3),342-347.
342-347.
Purwandari,
Purwandari,U., U.,Hantoro,
Hantoro,I.,I.,&&Suryanto,
Suryanto,D.D.(2013).
(2013).Pengaruh
Pengaruhkemasan
kemasanterhadap
terhadap
mutu
mutukeripik
keripikudang.
udang.Jurnal
JurnalPengolahan
PengolahanHasil
HasilPerikanan
PerikananIndonesia,
Indonesia,16(1),
16(1),68-77.
68-77.
- - Supriyadi,
Supriyadi, Y.,
Y., Nurcahyani,
Nurcahyani, P.P. R.,
R., && Wijaya,
Wijaya, C.C. H.
H. (2014).
(2014). Kemasan
Kemasan Aktif
Aktif dan
dan
Aplikasinya
Aplikasinyadalam
dalamIndustri
IndustriPangan.
Pangan.YY
TERIMA
KASIH