Use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of lor cheese
Edible film was produced by adding 3 % sorbitol (w/v) to egg white protein powder (EWPP). The first group of lor cheese samples was coated with a film fortified by sage essential oil (SEO) and the second group of samples was coated with films enriched by adding lemon balm essential oil (BEO) at vari...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-03-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=228064 |
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