REPLACEMENT OF CONVENTIONAL CHEESE COATINGS BY NATURAL WHEY PROTEIN EDIBLE COATINGS WITH ANTIMICROBIAL ACTIVITY
Marta Henriques*, Gustavo Santos, Ana Rodrigues,
David Gomes, Carlos Pereira, Maria Gil

Key words: Whey protein edible coatings,
Antimicrobial coating, UV-polymerization.

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Journal of Hygienic Engineering and Design