Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

Sciences des Aliments

Volumn 22, Issue 5, 2002, Pages 601-615

  Besbes, Souhail ^a   Blecker, Christophe ^a   Attia, Hamadi ^b   Massaux, Carine ^a   Deroanne, Claude ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Heat treatment (HT); High hydrostatic pressure (HHP); Ricotta; Whey; Whey protein

Indexed keywords

EID: 0036933622     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.22.601-615     Document Type: Article

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