Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging

Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and...

Cur síos iomlán

Na minha lista:
Sonraí Bibleagrafaíochta
Foilsithe in:Ital J Food Saf
Main Authors: Pala, Carlo, Scarano, Christian, Venusti, Massimiliano, Sardo, Daniela, Casti, Daniele, Cossu, Francesca, Lamon, Sonia, Spanu, Vincenzo, Ibba, Michela, Marras, Michela, Paba, Antonio, Spanu, Carlo, De Santis, Enrico Pietro Luigi
Formáid: Artigo
Teanga:Inglês
Foilsithe: PAGEPress Publications, Pavia, Italy 2016
Ábhair:
Article
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5090109/
https://ncbi.nlm.nih.gov/pubmed/27853705
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2016.5502
Clibeanna: Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

Míreanna Comhchosúla