Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
![]() |
Ryu, Sou-Youn
(Department of Food Science and Nutrition, The Catholic University of Korea)
Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea) Son, Sook-Mee (Department of Food Science and Nutrition, The Catholic University of Korea) Oh, Myung-Suk (Department of Food Science and Nutrition, The Catholic University of Korea) Yoon, Jung-Ro (Department of Food Science, Kangnung National University) Lee, Won-Jong (Department of Food Science, Kangnung National University) Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) |
1 |
Preparation and physical properties of zein-coated high-amylose com starch film
/
DOI |
2 |
Relationship between moisture barrier properties and sorption characteristics of edible composite films
/
|
3 |
Chemical and physico-chemical changes in processed cheese and ready-made fondue during storage
/
DOI |
4 |
Textural analysis of cheese
/
DOI |
5 |
Processed cheese analogues incorporating fat-substitutes I. Composition, microbiological quality and flavor changes during storage at <TEX>$5^{\circ}C$</TEX>
/
DOI |
6 |
Water activity in cheese in relation to composition stability and safety;Cheese: Chemistry, Physics, and Microbiology
/
|
7 |
Edible films and coatings: a review
/
|
8 |
Edible corn zein film coatings to extend storage life of tomatoes
/
DOI |
9 |
Environmental effects on tensile strength of edible films
/
|
10 |
Standards for grades of dry milks including methods of analysis
/
|
11 |
Cheese;Encyclopedia of Food Science and Technology, vol.1
/
|
![]() |