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

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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
URI https://vuir.vu.edu.au/id/eprint/38013
DOI https://doi.org/10.1016/j.fbio.2015.12.003
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords cheese; preservatives; storage; shelf life; lactic acid; quality; lysozyme; lactobacillus rhamnosus; NaNO3
Citations in Scopus 8 - View on Scopus
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