Effect of Liquid Whey Protein Concentrate-Based Edible Coating Enriched with Cinnamon Carbon Dioxide Extract on the Quality and Shelf Life of Eastern European Curd Cheese

AuthID
 P-00T-7XZ
10
Author(s)
Mileriene, J
·
Serniene, L
·
Gomes, D
·
Pereira, C
·
Kondrotiene, K
·
Kasetiene, N
·
Lauciene, L
·
Sekmokiene, D
·
Malakauskas, M
Document Type
Article
Year published
2021
Published
in JOURNAL OF DAIRY SCIENCE, ISSN: 0022-0302
Volume: 104, Issue: 2, Pages: 1504-1517 (14)
Indexing
Wos®
Scopus®
Crossref®10
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 33309377
Scopus: 2-s2.0-85097773962
Wos: WOS:000608140300023
Source Identifiers
ISSN: 0022-0302
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