High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese

✍ Scribed by Calzada, J.; Del Olmo, A.; Picon, A.; Gaya, P.; Nuñez, M.

• Book ID: 121398120
• Publisher: American Dairy Science Association
• Year: 2013
• Tongue: English
• Weight: 231 KB
• Volume: 96
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2013-7221