ShareActive coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese.
Author(s) : CONTE A., GAMMARIELLO D., DI GIULIO S., et al.
Type of article: Article
Summary
The speed of quality loss for the Fior di Latte cheese, stored at 10°C, was assessed by monitoring pH and weight loss, as well as microbiological and sensorial changes.
Details
- Original title: Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese.
- Record ID : 2010-0857
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 92 - n. 3
- Publication date: 2009
- DOI: http://dx.doi.org/10.3168/jds.2008-1500
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Shelf life of Stracciatella cheese under modifi...
- Author(s) : GAMMARIELLO D., CONTE A., DI GIULIO S., et al.
- Date : 2009
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 92 - n. 2
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Modified-atmosphere packaging to maintain direc...
- Author(s) : MANIAR A. B., MARCY J. E., BISHOP J. R., DUNCAN S. E.
- Date : 1994/11
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- Source: Ital. J. Food Sci. - vol. 59 - n. 6
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- Source: Milchwissenschaft - vol. 49 - n. 11
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