Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining

Article

Abstract: High hydrostatic pressure (HHP) treatment (50 MPa for 72 h) on cheese in the early stages of ripenin

Palabras claves:

Cheese, composition, High pressure, Microstructure, texture

Autores:

Guamis B.V., Jordi Saldo, Sendra E.

Fuentes:

scopus