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J Płoska1, M Garbowska1, K Rybak2

  • 1Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.

概括

细菌纤维素 (BC) 显示出作为奶酪食品包装材料的前景. 这种天然生物材料有效地保护了奶酪免受微生物的侵害,并对质地产生了积极的影响,使其适用于成熟应用.