Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|12|M2886-M2891

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.12, 2015-12, pp. : M2886-M2891

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Sensory Interactions between Cheese Aroma and Taste

By  

JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 30, Iss. 3, 2015-06 ,pp. : 247-257

John Wiley & Sons Inc

Access to resources Recommend Favorite

SENSORY EVALUATION OF MICROWAVE TREATED MACARONI AND CHEESE

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 26, Iss. 5, 2002-11 ,pp. : 307-322

John Wiley & Sons Inc

Access to resources Recommend Favorite

Functional Properties of Peanut Fractions on the Growth of Probiotics and Foodborne Bacterial Pathogens

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 3, 2015-03 ,pp. : M635-M641

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Impact of Carvacrol on Ammonia and Biogenic Amine Production by Common Foodborne Pathogens

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 12, 2015-12 ,pp. : M2899-M2903

John Wiley & Sons Inc

Access to resources Recommend Favorite

Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface

By  

JOURNAL OF FOOD SCIENCE, Vol. 83, Iss. 2, 2018-02 ,pp. : 432-439

John Wiley & Sons Inc

Access to resources Recommend Favorite