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Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese
The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving it...
Sparad:
| I publikationen: | J Food Sci Technol |
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| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2020
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520476/ https://ncbi.nlm.nih.gov/pubmed/33071351 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04670-5 |
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