Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
نویسندگان
چکیده
منابع مشابه
Applicability of bacterial growth models in spreadable processed cheese.
BACKGROUND Food spoilage is a process in which the quality parameters decrease and products are no longer edible. This is a cumulative effect of bacteria growth and their metabolite production, which is a factor limiting shelf life. Thus, the aim of the study was to evaluate whether microbiological growth models for total viable count (TVC) and Clostridium strain bacteria are reliable tools for...
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ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2018
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-018-0377-2