The use of high-pressure processing in the production of Queso Fresco cheese

Journal of Food Science

Volumn 69, Issue 4, 2004, Pages

  Sandra, S ^a   Stanford, M A ^a   Meunier Goddik, L ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Cheese; Crumbliness; High pressure; Queso Fresco

Indexed keywords

EID: 18344401501     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb06340.x     Document Type: Article

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