Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese
2002 ◽
Vol 12
(11)
◽
pp. 915-922
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2003 ◽
Vol 4
(3)
◽
pp. 277-284
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Keyword(s):
2007 ◽
Vol 8
(4)
◽
pp. 485-492
◽
2008 ◽
Vol 9
(4)
◽
pp. 429-440
◽
2012 ◽
Vol 13
◽
pp. 23-30
◽
High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese
1997 ◽
Vol 62
(4)
◽
pp. 843-860
◽
Keyword(s):
Keyword(s):
Keyword(s):