Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses

Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses

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Detalles Bibliográficos
Publicado en:	Journal of Dairy Science
Autor principal:	Guerzoni, M. E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Dairy Science v. 82, no. 5 (1999), p. 851-862
Materias:	Alimentos Productos lácteos Queso Queso de cabra Propiedades físico-químicas Microorganismos Homogeneización Actividad enzimática
Publicación relacionada:	Contenido en: Journal of Dairy Science

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