Effects of chitosan coating containing lysozyme or natamycin on shelf‐life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions

Publisher: John Wiley & Sons Inc

E-ISSN: 1745-4549|42|1|jfpp.13324-jfpp.13324

ISSN: 0145-8892

Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

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Abstract