Investigating microbial properties of traditional Iranian white cheese packed in active LDPE films incorporating metallic and organoclay nanoparticles
Iranian white Cheese is a traditional type of cheese in Iran which is popular and widely consumed because of its pleasant organoleptic properties. To manufacture this cheese, raw milk is heated below pasteurization temperature, therefore, pathogenic and spoilage bacteria remain and cause several dis...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Iranian Chemical Science and Technologies Association
2020-10-01
|
| Series: | Chemical Review and Letters |
| Subjects: | |
| Online Access: | http://www.chemrevlett.com/article_110663_79ad413b2ea84a54a9f5e68bd25976bd.pdf |