Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese-Reference-Cited by-同舟云学术

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Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

Published:2009-03 Issue:3 Volume:92 Page:887-894
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Conte A.,Gammariello D.,Di Giulio S.,Attanasio M.,Del Nobile M.A.

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Ministero dell'Economia e delle Finanze

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference27 articles.

1. Stability of sliced Mozzarella cheese in modified atmosphere packaging;Alves;J. Food Prot.,1996

2. Assessment of dairy product quality and potential shelf life—A review;Bishop;J. Food Prot.,1986

3. Enhanced inhibition of Escherichia coli O157:H7 by lysozyme and chelators;Boland;J. Food Prot.,2003

4. Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin;Branen;Int. J. Food Microbiol.,2004

5. Colorazione blu di mozzarella;Cantoni;Ind. Aliment.,2003

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