Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese
This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory accept...
محفوظ في:
| الحاوية / القاعدة: | Acta Scientiarum. Technology |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Universidade Estadual de Maringá
2019
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.redalyc.org/articulo.oa?id=303260200031 https://www.redalyc.org/journal/3032/303260200031/ https://www.redalyc.org/journal/3032/303260200031/html/ https://www.redalyc.org/journal/3032/303260200031/303260200031.epub https://www.redalyc.org/journal/3032/303260200031/movil https://doi.org/10.4025/actascitechnol.v41i1.36402 |
| الوسوم: |
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