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Evaluation of Chitosan-Starch-Based Edible Coating To Improve the Shelf Life of Bod Ljong Cheese.
Mei, Jun; Guo, Qizhen; Wu, Yan; Li, Yunfei.
Afiliación
  • Mei J; Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China.
  • Guo Q; Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China.
  • Wu Y; Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China.
  • Li Y; Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China. yfli@sjtu.edu.cn.
J Food Prot ; 78(7): 1327-34, 2015 Jul.
Article en En | MEDLINE | ID: mdl-26197284
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Queso / Quitosano / Conservación de Alimentos Tipo de estudio: Evaluation_studies Idioma: En Revista: J Food Prot Año: 2015 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Queso / Quitosano / Conservación de Alimentos Tipo de estudio: Evaluation_studies Idioma: En Revista: J Food Prot Año: 2015 Tipo del documento: Article