Assessment of chitosan and extracts of lemon and sage as natural antimicrobial agents during Fior di latte cheesemaking

International Journal of Dairy Technology

Volumn 63, Issue 4, 2010, Pages 530-537

  Gammariello, Daniela ^a   Conte, Amalia ^a,b   Del Nobile, Matteo Alessandro ^a,b  

^a Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Active compound; Fior di latte cheese; Natural preservative; Shelf life

Indexed keywords

CITRUS LIMON;

EID: 77958613914     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00605.x     Document Type: Article

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