Changes on microbiological, physicochemical and diffusion properties of the cheese upon the application of chitosan-based edible coating incorporating natamycin
The complex cheese composition, along with the environmental conditions during handling and storage, often promote extensive mold and bacteria development on cheese surface, which considerably reduces its quality. Edible coatings can act as effective carriers of antimicrobials for treatment of chees...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/36810 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/36810 |