Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

Food Control

Volumn 76, Issue , 2017, Pages 1-12

  Artiga Artigas, María ^a   Acevedo Fani, Alejandra ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Cheese; Edible coatings; Mandarin fiber; Molds; Nanoemulsions; Oregano essential oil; Staphylococcus aureus

Indexed keywords

EID: 85008315574     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.01.001     Document Type: Article

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