Effects of supercritical fluid extraction pressure on chemical composition, Microbial population, Polar lipid profile, And microstructure of goat cheese

Journal of Dairy Science

Volumn 96, Issue 3, 2013, Pages 1325-1334

  Sanchez Macias D ^a   Laubscher, A ^b   Castro, N ^c   Arguello A ^c   Jimenez Flores R ^b  

^a Agricultural and Livestock Engineering Faculty   (Ecuador)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^c UNIVERSITY OF LAS PALMAS DE GRAN CANARIA   (Spain)

Author keywords

Goat cheese; Microstructure; Phospholipid; Supercritical fluid extraction

Indexed keywords

LIPID;

ANIMAL; ARTICLE; BACTERIAL LOAD; CHEESE; FOOD HANDLING; FOOD QUALITY; GOAT; METHODOLOGY; MICROBIOLOGY; PRESSURE; STANDARD; SUPERCRITICAL FLUID CHROMATOGRAPHY;

ANIMALS; BACTERIAL LOAD; CHEESE; CHROMATOGRAPHY, SUPERCRITICAL FLUID; FOOD QUALITY; FOOD TECHNOLOGY; GOATS; LIPIDS; PRESSURE;

EID: 84874309370     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5473     Document Type: Article

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