Colour changes during ripening of high pressure treated hard caprine cheese

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 659-663

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

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Colour; Goat cheese; High pressure; Ripening

Indexed keywords

COLOR; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MICROSTRUCTURE; MOISTURE; OILS AND FATS; PRINCIPAL COMPONENT ANALYSIS; PROTEINS;

GOAT CHEESE; HIGH PRESSURE; PROTEOLYSIS; RIPENING;

DAIRY PRODUCTS;

EID: 0348001943     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212460     Document Type: Article

References (14)

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