Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk

LWT

Volumn 37, Issue 2, 2004, Pages 247-253

  Buffa, Martín ^a   Guamis, Buenaventura ^a   Saldo, Jordi ^a   Trujillo, Antonio J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Goat cheese; High pressure treatment; Organic acids

Indexed keywords

BACTERIA (MICROORGANISMS); CAPRA HIRCUS;

EID: 1942472109     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.08.006     Document Type: Article

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