A pilot study on spoilage dynamics in industrially produced Paneer Shahri, a traditional Iranian fresh cheese.

Moradi Mirhesari D, Babaali E, Nikjoo N, Shekarforoush SS, Eskandari MH, Rahmdel S

DOI: 10.3389/fmicb.2026.1783811
Published: 2026
Container: Frontiers in microbiology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2026.1783811,
  title = {A pilot study on spoilage dynamics in industrially produced Paneer Shahri, a traditional Iranian fresh cheese.},
  author = {Moradi Mirhesari D and Babaali E and Nikjoo N and Shekarforoush SS and Eskandari MH and Rahmdel S},
  year = {2026},
  journal = {Frontiers in microbiology},
  doi = {10.3389/fmicb.2026.1783811},
  url = {https://doi.org/10.3389/fmicb.2026.1783811}
}

RIS

TY  - JOUR
TI  - A pilot study on spoilage dynamics in industrially produced Paneer Shahri, a traditional Iranian fresh cheese.
AU  - Moradi Mirhesari D
AU  - Babaali E
AU  - Nikjoo N
AU  - Shekarforoush SS
AU  - Eskandari MH
AU  - Rahmdel S
PY  - 2026
JO  - Frontiers in microbiology
DO  - 10.3389/fmicb.2026.1783811
UR  - https://doi.org/10.3389/fmicb.2026.1783811
ER  -

APA

D, M. M., E, B., N, N., SS, S., MH, E., & S, R. (2026). A pilot study on spoilage dynamics in industrially produced Paneer Shahri, a traditional Iranian fresh cheese.. Frontiers in microbiology. https://doi.org/10.3389/fmicb.2026.1783811

Source records

pubmed · retrieved 2026-09-27T14:01:04.205Z