Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” – A dough-based wheat product – Shelf life assessment

2017

Tsiraki, Maria I. | Karam, Layal | Abiad, Mohamad G. | Yehia, Hany M. | Savvaidis, Ioannis N.


书目信息
Food microbiology
62 页码 153 - 159 ISSN 0740-0020
出版者
Elsevier Ltd
其它主题
Odors; Storage time; Molds (fungi); Shelf life; Natamycin
语言
英语
类型
Journal Article; Text

2024-02-28
MODS