Evaluation of Alginate/Collagen Edible Coatings with Betanin and Cumin to Improve the Shelf Life of Lighvan Cheese
Subject Areas : food microbiologyF. Ahmadimaram 1 , T. Mostaghim 2 , Sh. Shahriari 3
1 - M.Sc. Graduated of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad
University, Tehran, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad
University, Tehran, Iran.
3 - Associate Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad
University, Tehran, Iran.
Keywords:
Abstract :
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