The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

International Journal of Dairy Technology

Volumn 65, Issue 2, 2012, Pages 161-177

  Singh, Preeti ^a   Wani, Ali Abas ^a,b   Karim, A A ^c   Langowski, Horst Christian ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

^c Universiti Sains Malaysia   (Malaysia)

Author keywords

Cheese; Dairy products; Milk; Modified atmosphere packaging; Shelf life; Thermal processing

Indexed keywords

EID: 84860128590     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00744.x     Document Type: Review

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