Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents

Innovative Food Science and Emerging Technologies

Volumn 3, Issue 4, 2002, Pages 385-390

  Elayedath, Shivakumar ^a   Barringer, Sheryl A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Anticaking; Cellulose; Electrostatic coating; Natamycin; Shredded cheese; Transfer efficiency

Indexed keywords

CELLULOSE; NATAMYCIN;

ARTICLE; ASPERGILLUS; CHEESE; CHEESEMAKING; COMMERCIAL PHENOMENA; CONTROLLED STUDY; DUST; ELECTRICITY; FOOD COATING; FOOD COMPOSITION; INTERMETHOD COMPARISON; LABORATORY; NONHUMAN; OCCUPATIONAL EXPOSURE; PENICILLIUM; SHELF LIFE; WASTE MINIMIZATION;

EID: 0036889933     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00051-6     Document Type: Article

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