Prolongation of the keeping quality of Mozzarella cheese by treatment with sorbate

Nahrung - Food

Volumn 40, Issue 4, 1996, Pages 194-200

  Aly, M E ^a  

^a Zagazig University   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

PENICILLIUM ROQUEFORTII;

FOOD PRESERVATIVE; SORBIC ACID;

ANIMAL; ARTICLE; CATTLE; CHEESE; DRUG EFFECT; FAT INTAKE; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; HUMAN; ODOR; PENICILLIUM; TASTE; TIME;

ANIMALS; CATTLE; CHEESE; DIETARY FATS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; PENICILLIUM; SMELL; SORBIC ACID; TASTE; TIME FACTORS;

EID: 1542708296     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19960400407     Document Type: Article

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