Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese

Journal of Dairy Science

Volumn 94, Issue 11, 2011, Pages 5289-5297

  Conte, A ^a   Brescia, I ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Active coating; Burrata cheese; Modified atmosphere packaging; Shelf life

Indexed keywords

CARBON DIOXIDE; EDETIC ACID; LYSOZYME; OXYGEN;

ARTICLE; BACTERIAL LOAD; CHEESE; CHEMISTRY; FOOD CONTROL; FOOD PACKAGING; HUMAN; MICROBIOLOGY; STANDARD; TASTE; TIME;

BACTERIAL LOAD; CARBON DIOXIDE; CHEESE; EDETIC ACID; FOOD MICROBIOLOGY; FOOD PACKAGING; HUMANS; MURAMIDASE; OXYGEN; TASTE; TIME FACTORS;

EID: 80054892471     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3961     Document Type: Article

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