A novel preservation technique applied to fiordilatte cheese

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 158-165

  Conte, A ^a   Longano, D ^b   Costa, C ^a   Ditaranto, N ^b   Ancona, A ^c   Cioffi, N ^b   Scrocco, C ^a   Sabbatini, L ^b   Conto F ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c CNR   (Italy)

Author keywords

Copper; Fiordilatte; Laser ablation; Nanoantimicrobial; Nanocomposite; Shelf life

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ATOMIC ABSORPTION ANALYSIS; FIORDILATTE; FOOD PACKAGING INDUSTRY; NANOANTIMICROBIAL; PRESERVATION TECHNIQUES; SHELF LIFE; SPOILAGE MICROORGANISMS;

COPPER; DAIRY PRODUCTS; ELASTOMERS; INDUSTRY; METAL NANOPARTICLES; NANOCOMPOSITES; PACKAGING MACHINES; PHOTOELECTRONS; POLYESTERS; ULTRAVIOLET VISIBLE SPECTROSCOPY; X RAY PHOTOELECTRON SPECTROSCOPY;

MICROORGANISMS;

EID: 84880062597     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.04.010     Document Type: Article

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