Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative

<div>Moisture content (%) of injera with respective treatments at different storage intervals. For “C” and “NP” treatments, the experiment was terminated at 6<sup>th</sup> and 9<sup>th</sup> day of storage, respectively, since the samples were spoiled.</div>

Journal of Food Quality

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Figure 3: Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative 

Figure 3 | Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative 