Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese

Author:

Gumiero Matteo,Peressini Donatella,Pizzariello Andrea,Sensidoni Alessandro,Iacumin Lucilla,Comi Giuseppe,Toniolo Rosanna

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. ASTM E 398-83, (1983). Standard test method for water vapor transmission rate of sheet materials using dynamic relative humidity measurement. In Annual Book of ASTM Standards, Philadelphia, PA: American Society for Testing and Materials.

3. ASTM D 882-88, (1988). Standard test method for tensile properties of thin plastic sheeting. In Annual Book of ASTM Standards, Philadelphia, PA: American Society for Testing and Materials.

4. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk;Beuvier;International Dairy Journal,1997

5. Comparison of culture-dependent and-independent methods for bacterial community monitoring during Montasio cheese manufacturing;Carraro;Research in Microbiology,2011

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