High pressure treatment of Swiss cheese slurries (I):...

Journal of Zhejiang University SCIENCE A 2001 / 04-06 Vol. 2; Iss. 2

High pressure treatment of Swiss cheese slurries (I): Inactivation of selected microorganisms after treatment and during accelerated ripening

Ding Yu-ting, Sang Wei-guo, Z. Jin, W. J. Harper
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Volume:
2
Language:
english
Pages:
5
DOI:
10.1631/jzus.2001.0204
Date:
April, 2001
File:
PDF, 408 KB
english, 2001
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