Flavor partition and fat reduction in cheese by supercritical fluid extraction: Processing variables

Dairy Science and Technology

Volumn 87, Issue 4-5, 2007, Pages 269-285

  Yee, Jessica L ^a   Khalil, Hany ^a   Jiménez Flores, Rafael ^a  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Carbon dioxide; Cheddar cheese; Fat; Parmesan cheese; Supercritical fluid extraction

Indexed keywords

EID: 41849104723     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/lait:2007020     Document Type: Conference Paper

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