Effect of Propionibacterium shermanii metabolites on sensory properties and shelf life of UF-Feta cheese

Nutrition and Food Science

Volumn 35, Issue 2, 2005, Pages 88-94

  Sani, A Mohamadi ^a   Ehsani, M R ^b   Asadi, M Mazaheri ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

Author keywords

Food products; Fungi; Milk

Indexed keywords

ARTICLE; BACTERIAL METABOLISM; CHEESE; CONTROLLED STUDY; FOOD INDUSTRY; FOOD PRESERVATION; FOOD TEXTURE; FUNGUS GROWTH; IRAN; NONHUMAN; PH; PROPIONIBACTERIUM FREUDENREICHII SHERMANII; SENSORY SYSTEM PARAMETERS; SHELF LIFE; TEMPERATURE SENSITIVITY;

FUNGI; IRANIA; PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII SUBSP. SHERMANII;

EID: 19744365108     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650510585877     Document Type: Article

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