Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

✍ Scribed by Francisco José Delgado; José González-Crespo; Ramón Cava; Rosario Ramírez

• Book ID: 116727277
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 170 KB
• Volume: 48
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2012.03.025