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Natural Preservatives from Plant in Cheese Making
SIMPLE SUMMARY: Cheese is a food that is susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a reduced cheese shelf life, as well as in risks to the consumers’ health. This implies the possible use of preservatives in the cheese making process. At the same tim...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7223362/ https://www.ncbi.nlm.nih.gov/pubmed/32344784 http://dx.doi.org/10.3390/ani10040749 |