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Article(2)
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Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusSynergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages
ArticleAbstract: Synergistic effect of combining high hydrostatic pressure (HHP) and CO2 atmospheres has been studiedPalabras claves:Carbon dioxide, High hydrostatic pressure, Modified atmosphere packaging, Poultry meat, synergistic effectAutores:Al-Nehlawi A., Guamis B.V., Guri S., Jordi SaldoFuentes:scopus