![](/img/cover-not-exists.png)
Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar
Jazmin Serrano, Gonzalo Velazquez, Kannapon Lopetcharat, Jose A. Ramirez, J. Antonio TorresVolume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb07204.x
File:
PDF, 2.24 MB
english, 2005