Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese
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DOI: 10.1016/j.fpsl.2018.06.005
Abstract: Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and… read more here.
Keywords: microbiological physicochemical; sensory; sensory characteristics; packaging microbiological ... See more keywords