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Effect of electron beam irradiation on the shelf life of mozzarella cheese

  • Published:2013-05-06 Issue:3 Volume:66 Page:352-358
  • ISSN:1364-727X
  • Container-title:International Journal of Dairy Technology
  • language:en
  • Short-container-title:Int J Dairy Technol

Author:

Huo Jian-Xin1,Bai Cai-Yan1,Guo Lin-Hai2,Zhao Zheng2

Affiliation:

1. Jinzhong University; Jinzhong; 030600; China

2. College of Food Engineering & Biotechnology; Tianjin University of Science & Technology; Tianjin; 300457; China

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference21 articles.

1. Evoluzione della carica microbica della Mozzarella di latte vaccino in raccino in rapporto alla tecnologia di produzione;Altieri;II Latte,1994

2. Assessment of dairy product quality and potential shelf life-A review;Bishop;Journal of Food Protection,1986

3. Use of electron beam irradiation for mold decontamination. on Cheddar Cheese;Blank;Journal of Dairy Science,1992

4. Say cheese and package it, please!;Brody;Food Technology,2001

5. Il genere Pseudomonas causa di sapore amaro e di odore putrido sulla superficie di formaggio Mozzarella;Cabrini;II latte,1983

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