Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mató)

International Dairy Journal

Volumn 11, Issue 3, 2001, Pages 165-173

  Capellas, M ^a   Mor Mur, M ^a   Sendra, E ^b   Guamis, B ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Composition; Fresh cheese; High pressure processing; Structure

Indexed keywords

CHEESE; GOAT; HIGH TEMPERATURE; HYPERBARISM; MICROSCOPY; MILK; NITROGEN; PHYSICOCHEMICAL CONCEPTS;

CAESALPINIA CILIATA; CAPRA HIRCUS;

EID: 0034918237     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00088-7     Document Type: Article

References (49)

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