Microstructure of cheese: Processing, technological and microbiological considerations

Trends in Food Science and Technology

Volumn 20, Issue 5, 2009, Pages 213-219

  Pereira, Cláudia I ^a   Gomes, Ana M P ^a   Xavier Malcata, F ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE-MAKING PROCESS; PROCESSING PARAMETERS; TECHNOLOGICAL INNOVATION;

DAIRY PRODUCTS; TECHNOLOGICAL FORECASTING;

MICROSTRUCTURE;

EID: 67349113942     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.02.006     Document Type: Review

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