Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
Ali Muhammed Moula Ali, Anderson S. Sant’Ana, Sri Charan Bindu Bavisetty
Topics & Concepts
Sensory systemBiochemical engineeringFood scienceBiotechnologyChemistryEngineeringBiologyNeuroscienceProbiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityIdentification and Quantification in Food