The effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of Crottin de Chavignol cheese

Food Science and Technology Research

Volumn 15, Issue 4, 2009, Pages 367-376

  Esmer, Ozlem Kizilirmak ^a   Balkir, Pinar ^a   Seckin, A Kemal ^b   Irkin, Reyhan ^c  

^a EGE UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

^c BALIKESIR UNIVERSITY   (Turkey)

Author keywords

Goat cheese; Modified atmosphere packaging; Vacuum packaging

Indexed keywords

CAPRA HIRCUS;

EID: 70249084145     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.367     Document Type: Article

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