Synergistic effect of supercritical carbon dioxide and peracetic acid on microbial inactivation in shredded Mozzarella-type cheese and its storage stability at ambient temperature

Food Control

Volumn 70, Issue , 2016, Pages 174-182

  Sikin, Adi M ^a,b   Walkling Ribeiro, Markus ^a   Rizvi, Syed S H ^a  

^a Cornell University ^*  (United States)

^b UNIVERSITI TEKNOLOGI MARA   (Malaysia)

Author keywords

Cheese sterilization; High pressure carbon dioxide treatment; Non thermal processing; Peracetic acid; Synergistic hurdle preservation strategy

Indexed keywords

EID: 84971642766     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.05.050     Document Type: Article

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