Effects of carrot incorporation and high hydrostatic...

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Food Science and Technology International 2019 / 05

Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics

dos Santos Gouvea, Fabiola, Walter, Eduardo HM, da Rocha Ferreira, Elisa Helena, Tiburski, Júlia H, Deliza, Rosires, de Oliveira Godoy, Ronoel Luiz, Rosenthal, Amauri
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Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013219843394
Date:
May, 2019
File:
PDF, 865 KB
english, 2019
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