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Liquid Whey Protein Concentrate as Antimicrobial Edible Coating to Improve the Shelf Life of Curd Cheese
Liquid Whey Protein Concentrate as Antimicrobial Edible Coating to Improve the Shelf Life of Curd Cheese
2021
Justina Mileriene
Loreta Šernienė
Kristina Kondrotiene
Dalia Sekmokienė
Neringa Kašėtienė
Lina Laučienė
Vaida Andrulevičiūtė
Mindaugas Malakauskas
Keywords:
Chemistry
Food science
Whey protein
Shelf life
Antimicrobial
Coating
Correction
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