Whey cheese longer shelf‐life achievement at variable uncontrolled room temperature and comparison to refrigeration

Requeijão, a Portuguese whey cheese, was selected as a case study of a highly perishable dairy product and stored at 0.1 (AP) and 100 MPa (HS) at variable room temperature (RT) (≈17–21° C) and compared with refrigeration (RT) (4° C), during two storage periods, 24 hr and 10 days. After 24 hr at AP/R...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food processing and preservation 2017-12, Vol.41 (6), p.e13307-n/a
Hauptverfasser:	Duarte, Ricardo V., Moreira, Silva A., Fernandes, Pedro A. R., Santos, Diana I., Inácio, Rita S., Alves, Susana P., Bessa, Rui J. B., Saraiva, Jorge A.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!