Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

LWT

Volumn 56, Issue 1, 2014, Pages 1-8

  Zhong, Yu ^a   Cavender, George ^b   Zhao, Yanyun ^a,b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Coating application methods; Coating materials; Coating thickness; Morphology; Mozzarella cheese

Indexed keywords

COATINGS; SODIUM; THICKNESS MEASUREMENT;

APPLICATION METHOD; COATING APPLICATION; COATING APPLICATION METHOD; COATING MATERIAL; COATING METHODS; COATING THICKNESS; EDIBLE COATING; MOZZARELLA CHEESE; PERFORMANCE; PROPERTIES OF COATINGS;

SODIUM ALGINATE;

GLYCINE MAX;

EID: 84890163259     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.006     Document Type: Article

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