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Effect of biopreservatives on microbial, physico-chemical and sensory properties of cheddar cheese

Ulpathakumbura, CP, Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Senavirathne, ND, Jayawardene, LPINP, Prasanna, PHP and Vidanarachchi, JK (2016) Effect of biopreservatives on microbial, physico-chemical and sensory properties of cheddar cheese. Food Bioscience, 13. pp. 21-25. ISSN 2212-4292

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Item Type: Article
Uncontrolled Keywords: cheese; preservatives; storage; shelf life; lactic acid; quality; lysozyme; lactobacillus rhamnosus; NaNO3
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 03 Mar 2019 23:07
Last Modified: 03 Mar 2019 23:07
URI: http://vuir.vu.edu.au/id/eprint/38013
DOI: https://doi.org/10.1016/j.fbio.2015.12.003
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Citations in Scopus: 5 - View on Scopus

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