✦ LIBER ✦

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

✍ Scribed by R. Alonso; A. Picon; P. Gaya; E. Fernández-García; M. Nuñez

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Microbiological, chemical, and sensory c

✍ Rocío Alonso; Antonia Picon; Buenaventura Rodríguez; Pilar Gaya; Estrella Fernán 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 172 KB

The effect of high-pressure treatment at

✍ Bibiana Juan; Victoria Ferragut; Buenaventura Guamis; Antonio-José Trujillo 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 215 KB

Effect of high-pressure treatments on pr

✍ Sonia Garde; Juan Luis Arqués; Pilar Gaya; Margarita Medina; Manuel Nuñez 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 263 KB

Effect of High-Pressure Treatment and a

✍ M. Ávila; S. Garde; P. Gaya; M. Medina; M. Nuñez 📂 Article 📅 2006 🏛 American Dairy Science Association 🌐 English ⚖ 306 KB

Effect of high pressure treatment on sta

✍ H. Daryaei; M.J. Coventry; C. Versteeg; F. Sherkat 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 347 KB

Effect of a bacteriocin-producing Lactoc

✍ Marta Ávila; Javier Calzada; Sonia Garde; Manuel Nuñez 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 342 KB