A new technological approach for ripening acceleration in...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 6

A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

Vélez, María Ayelén, Hynes, Erica Rut, Rodriguez, Graciela, Garitta, Lorena, Wolf, Irma Verónica, Perotti, María Cristina
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Journal:
LWT
DOI:
10.1016/j.lwt.2019.06.008
Date:
June, 2019
File:
PDF, 1018 KB
2019
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