Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content-Reference-Cited by-同舟云学术

Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content

Published:2016-10-25 Issue:11 Volume:81 Page:C2708-C2717
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

McAuliffe Lisa N.¹,Kilcawley Kieran N.²,Sheehan Jeremiah J.²,McSweeney Paul L.H.¹

Affiliation:

1. the School of Food and Nutritional Science; Univ. College Cork; Cork T12 Y337 Ireland

2. Teagasc Food Research Centre; Moorepark Fermoy Co., Cork Ireland

Funder

Department of Agriculture, Food and the Marine

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13519/fullpdf

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