High hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture

Journal of Food Science

Volumn 65, Issue 4, 2000, Pages 636-640

  Saldo, J ^a   Sendra, E ^b   Guamis, B ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Goat's milk cheese; High pressure; Proteolysis; Ripening; Texture

Indexed keywords

CAPRA HIRCUS;

EID: 0033860213     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16064.x     Document Type: Article

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