Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining

Lait

Volumn 81, Issue 5, 2001, Pages 625-635

  Saldo, Jordi ^b   Sendra, Esther ^a   Guamis, Buenaventura ^b  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b NONE

Author keywords

Cheese; Composition; High pressure; Microstructure; Texture

Indexed keywords

EID: 0035628038     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001154     Document Type: Article

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