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Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films

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Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films

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Cano Embuena, AI.; Cháfer Nácher, MT.; Chiralt, A.; Molina Pons, MP.; Borràs Llopis, M.; Beltrán Martínez, MC.; González Martínez, MC. (2017). Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films. International Journal of Dairy Technology. 70(1):68-76. https://doi.org/10.1111/1471-0307.12306

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/150036

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Title: Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films
Author: Cano Embuena, Amalia Isabel Cháfer Nácher, María Teresa Chiralt, A. Molina Pons, Mª Pilar Borràs Llopis, Milagros Beltrán Martínez, Mª Carmen González Martínez, María Consuelo
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Issued date:
Abstract:
[EN] The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different ...[+]
Subjects: Oregano , Rosemary , Chitosan , Antifungal effect , Weight loss , Sensory analysis.
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Dairy Technology. (issn: 1364-727X )
DOI: 10.1111/1471-0307.12306
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/1471-0307.12306
Project ID:
info:eu-repo/grantAgreement/UPV//PAID-05-12/
Thanks:
The authors wish to acknowledge the financing of the project by the Program of Support for Research and Development (PAID-05-12) of the Universitat Politecnica de Valencia.
Type: Artículo

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