Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese

✍ Scribed by Lucia Vannini; Francesca Patrignani; Luciana Iucci; Maurice Ndagijimana; Melania Vallicelli; Rosalba Lanciotti; Maria Elisabetta Guerzoni

• Book ID: 113646456
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 566 KB
• Volume: 128
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2008.09.018