Mostrando 2 resultados de: 2
Filtros aplicados
Área temáticas
Procesado de productos lácteos y afines(1)
Año de Publicación
2000(2)
Origen
scopus(2)
Decrease of free amino acids in high-pressure treated cheese
ArticleAbstract: High-pressure treatment of cheese has been studied with a view to preserving fresh cheese [1], and aPalabras claves:Cheese, Free amino acids, RipeningAutores:Capellas M., Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusApplication of high pressure treatment for cheese production
Conference ObjectAbstract: High hydrostatic-pressure treatment offers the food industry a new technology for food preservation.Palabras claves:Applications, Cheese industry, High pressureAutores:Buffa M., Capellas M., Felipe X., Ferragut V., Gervilla R., Guamis B.V., Jordi Saldo, Royo C., Sendra E., Trujillo A.J.Fuentes:scopus