Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese-Reference-Cited by-同舟云学术

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese

Published:2020-08-09 Issue:11 Volume:57 Page:4293-4298
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zappia Angela^ORCID,Branca Maria Luisa,Piscopo Amalia,Poiana Marco

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04670-5.pdf

Reference18 articles.

1. Angiolillo L, Conte A, Zambrini AV, Del Nobile MA (2014) Biopreservation of Fior di Latte cheese. J Dairy Sci 97:5345–5355

2. AOAC (1980a) 14.022 Potentiometric method official methods of analysis of AOAC International, 13th edn. AOAC International, Washington, p 213

3. AOAC (1980b) 16.247 Acidity method official methods of analysis of AOAC International, 13th edn. AOAC International, Washington, p 266

4. AOAC (1990) 926·08 Moisture in cheese method official methods of analysis of AOAC International, 15th edn. AOAC International, Arlington, p 841

5. AOAC (2016) Method 941.18 Standard solution of silver nitrate; Method 983.14, Chloride (total) in cheese official methods of analysis of AOAC International, 20th edn. AOAC International, Rockville

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