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

Published 2017 View Full Article

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Title
Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber
Authors
Keywords
Nanoemulsions, Mandarin fiber, Cheese, Edible coatings, Staphylococcus aureus, Molds, Oregano essential oil
Journal
FOOD CONTROL
Volume 76, Issue -, Pages 1-12
Publisher
Elsevier BV
Online
2017-01-06
DOI
10.1016/j.foodcont.2017.01.001

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