Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

标题
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 10, Pages 2324-2327
出版商
Elsevier BV
发表日期
2010-12-01
DOI
10.1016/j.lwt.2010.11.031

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started