High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese

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

• Book ID: 113111397
• Publisher: Springer-Verlag
• Year: 2012
• Tongue: English
• Weight: 311 KB
• Volume: 92
• Category: Article
• ISSN: 1958-5586
• DOI: 10.1007/s13594-012-0062-9