Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar

• Autores: Jazmin Serrano, Gonzalo Velazquez, Kannapon Lopetcharat, J. A. Ramirez, J.Antonio Torres
• Localización: Journal of food science, ISSN 0022-1147, Vol. 70, Nº 4, 2005
• Idioma: inglés
• Texto completo no disponible (Saber más ...)