Study of the effectiveness of staphylococcins in biopreservation of Minas fresh (Frescal) cheese with a reduced sodium content.
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DOI: 10.1016/j.ijfoodmicro.2019.05.014
Abstract: Abstract Reducing salt content in foods such as cheeses, while limiting the growth of spoilage microorganisms and foodborne pathogens, is a difficult challenge. One method that may prove useful is use of staphylococcins, which are… read more here.
Keywords: sodium content; cheese; minas fresh; content ... See more keywords