Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life

LWT

Volumn 55, Issue 2, 2014, Pages 498-505

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

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

High pressure processing; Industrial scale; Shelf life; Starter free fresh cheese

Indexed keywords

COLD STORAGE; FOOD PROCESSING; FOOD STORAGE; STARTERS;

COMMERCIAL APPLICATIONS; EMERGING TECHNOLOGIES; HIGH-PRESSURE PROCESSING; INDUSTRIAL SCALE; INDUSTRIAL-SCALE APPLICATIONS; NON-THERMAL TECHNOLOGY; PHYSICO-CHEMICALS; SHELF LIFE; SOLID FOOD; STARTER-FREE FRESH CHEESE;

SENSORY ANALYSIS;

EID: 84888134604     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.030     Document Type: Article

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