Effect of high pressure on fresh cheese shelf-life

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 248-253

  Evert Arriagada, K ^a   Hernandez Herrero M M ^a   Juan, B ^a   Guamis, B ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Fresh cheese; High pressure; Shelf life

Indexed keywords

AEROBIC BACTERIA; BACTERIA; CHEESES; ESCHERICHIA COLI; FOOD STORAGE; PRESSURE EFFECTS; SENSORY ANALYSIS; SUPERCONDUCTING MATERIALS;

EFFECT OF HIGH PRESSURE; ENTEROBACTERIACEAE; HIGH PRESSURE; MESOPHILIC BACTERIA; MICROBIOLOGICAL QUALITY; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PARAMETERS; SHELF LIFE;

HIGH PRESSURE EFFECTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ESCHERICHIA COLI; LACTOCOCCUS;

EID: 84865721103     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.011     Document Type: Conference Paper

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