Effect of high pressure processing on volatile compound...

Innovative Food Science & Emerging Technologies 2013 / 07 Vol. 19

Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese

Evert-Arriagada, K., Hernández-Herrero, M.M., Gallardo-Chacón, J.J., Juan, B., Trujillo, A.J.
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Volume:
19
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2013.04.001
Date:
July, 2013
File:
PDF, 251 KB
english, 2013
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