TY  - JOUR
AU  - Velasco De Diego, Raquel
AU  - Cambero Rodríguez, María Isabel
AU  - Ordóñez Pereda, Juan Antonio
AU  - Cabeza Briales, María Concepción
PY  - 2019
DO  - 10.1016/j.lwt.2018.11.045
SN  - 0023-6438
UR  - https://hdl.handle.net/20.500.14352/96816
T2  - LWT - Food Science and Technology
AB  - The effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were studied. Doses of up to 2 kGy provoked a decrease in the total bacterial number, although...
LA  - eng
M2  - 315
PB  - Elsevier
KW  - E-beam radiation
KW  - Hard cheese
KW  - Annatto
KW  - Microbiota response
KW  - Sensorial attributes
TI  - The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese
TY  - journal article
VL  - 101
ER  -