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Innovative Food Science & Emerging Technologies 2016 / 8

Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine

Giannoglou, Marianna, Karra, Zoi, Platakou, Eleni, Katsaros, George, Moatsou, Golfo, Taoukis, Petros
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2016.07.024
Date:
August, 2016
File:
PDF, 1.82 MB
english, 2016
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