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...
Sábháilte in:
| Foilsithe in: | Acta Scientiarum. Technology |
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| Príomhchruthaitheoirí: | , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Universidade Estadual de Maringá
2019
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| Ábhair: | |
| Rochtain ar líne: | 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 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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