Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese

Faith Nyamakwere

Giulia Esposito

Kennedy Dzama

Pieter Gouws

Teresa Rapisarda

Giovanni Belvedere

Felicia Masucci and Emiliano Raffrenato

Resumen

Small-scale cheese producers can effectively use the irradiation treatment for eliminating food-borne pathogens.

Palabras claves

cheese - irradiation cost - ionising radiation - microbial safety - Smart nose - gas chromatography olfactometry

Acceso

PÁGINAS

pp. 0 - 0

NÚMERO

Volumen: 12 Parte: 6 (2022)

MATERIAS

REVISTAS SIMILARES

DOI

https://doi.org/10.3390/app12063142

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