High-Pressure Effects on the Microstructure, Texture, and Color of White-Brined Cheese

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Koca, N ^a   Balasubramaniam, V M ^b   Harper, W J ^b  

^a EGE UNIVERSITY   (Turkey)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Cheese; Color; High pressure; Microstructure; Texture

Indexed keywords

BRINE; INORGANIC SALT;

ARTICLE; CHEESE; CHEMISTRY; COLOR; CONFOCAL MICROSCOPY; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; PRESSURE;

CHEESE; COLOR; FOOD HANDLING; MICROSCOPY, CONFOCAL; PHYSICOCHEMICAL PHENOMENA; PRESSURE; SALTS;

EID: 79957882980     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02201.x     Document Type: Article

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