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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

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Título: Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films
Autor: 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
Entidad UPV: 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
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Oregano , Rosemary , Chitosan , Antifungal effect , Weight loss , Sensory analysis.
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Dairy Technology. (issn: 1364-727X )
DOI: 10.1111/1471-0307.12306
Editorial:
Blackwell Publishing
Versión del editor: https://doi.org/10.1111/1471-0307.12306
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//PAID-05-12/
Agradecimientos:
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.
Tipo: Artículo

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