The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese


Jalilzadeh A., Hesari J., Peighambardoust S., Jodeiri H., Cavidoğlu İ.

JOURNAL OF FOOD SCİENCE AND TECHNOLOGY, vol.87, no.16, pp.289-299, 2019 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 87 Issue: 16
  • Publication Date: 2019
  • Journal Name: JOURNAL OF FOOD SCİENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.289-299
  • Van Yüzüncü Yıl University Affiliated: Yes