Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation
Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario RamírezVolume:
48
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.03.025
File:
PDF, 170 KB
english, 2012