Improving the shelf life of low-fat cut cheese using...

Food Control 2017 / 06 Vol. 76

Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

Artiga-Artigas, María, Acevedo-Fani, Alejandra, Martín-Belloso, Olga
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
76
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2017.01.001
Date:
June, 2017
File:
PDF, 1.36 MB
english, 2017
Conversion to is in progress
Conversion to is failed