Use of ozone in production chain of high moisture Mozzarella cheese | Health & Environmental Research Online (HERO)

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HERO ID

3398813

Reference Type

Journal Article

Title

Use of ozone in production chain of high moisture Mozzarella cheese

Author(s)

Segat, A; Biasutti, M; Iacumin, L; Comi, G; Baruzzi, F; Carboni, C; Innocente, N

Year

2014

Is Peer Reviewed?

Journal

LWT - Food Science and Technology
ISSN: 0023-6438
EISSN: 1096-1127

Volume

Issue

Page Numbers

513-520

DOI

Web of Science Id

WOS:000330093800015

Keywords

High moisture mozzarella cheese; Ozone; Pseudomonas; Lipid oxidation products; Shelf-life