Shelf Life Evaluation of Ricotta Fresca Sheep Cheese in Modified Atmosphere Packaging

Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and...

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Detalles Bibliográficos
Autores principales: Pala, Carlo, Scarano, Christian, Venusti, Massimiliano, Sardo, Daniela, Casti, Daniele, Cossu, Francesca, Lamon, Sonia, Spanu, Vincenzo, Ibba, Michela, Marras, Michela, Paba, Antonio, Spanu, Carlo, De Santis, Enrico Pietro Luigi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090109/
https://www.ncbi.nlm.nih.gov/pubmed/27853705
http://dx.doi.org/10.4081/ijfs.2016.5502

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090109/
https://www.ncbi.nlm.nih.gov/pubmed/27853705
http://dx.doi.org/10.4081/ijfs.2016.5502

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