Biodegradable film development by nisin Z addition into hydroxypropylmethylcellulose matrix for mozzarella cheese preservation
Currently, improvement of food preservation has been a substantial challenge for industries to increase shelf-life of products and to maintain food quality during storage. These goals are often tied to the sustainable tendency for use of eco-friendly packaging to store these products without loss of...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2020-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/122 |
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