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Chitosan/whey Protein (CWP) Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During Storage of Göbek Kashar Cheese
The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3(rd), 30(th), 60(th) and 90(th) d). Difference in microbiological and chemical c...
में बचाया:
| में प्रकाशित: | Korean J Food Sci Anim Resour |
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| मुख्य लेखक: | |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Korean Society for Food Science of Animal Resources
2015
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4682516/ https://ncbi.nlm.nih.gov/pubmed/26761831 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.2.216 |
| टैग : |
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