High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture

✍ Scribed by J. Saldo; E. Sendra; B. Guamis

• Book ID: 108823114
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 135 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb16064.x