Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
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DOI: 10.1016/j.foodhyd.2018.10.054
Abstract: Abstract The occurrence of microorganisms in cheese rinds provokes important economic losses in cheese factories. This may be solved in an environmentally-friendly manner using different edible and biodegradable active coatings. Aromatic plants are particularly well… read more here.
Keywords: chamaecyparissus solid; chamaecyparissus; solid product; santolina chamaecyparissus ... See more keywords