Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese microstructure, texture, and sensory properties of shredded milled curd cheddar
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 4 (2005), p. S286-293 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01026cab#a22003254c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID092386 | ||
| 003 | OAG | ||
| 008 | 051213s2005 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese |b microstructure, texture, and sensory properties of shredded milled curd cheddar |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Queso |
| 650 | # | 4 | |a Procesamiento |
| 650 | # | 4 | |a Presión |
| 650 | # | 4 | |a Costos de producción |
| 650 | # | 4 | |a Textura |
| 653 | # | # | |a Presión hidrostática |
| 653 | # | # | |a Microestructura |
| 700 | 1 | # | |a Serrano, Jazmin |
| 700 | 1 | # | |a Velazquez, Gonzalo |
| 700 | 1 | # | |a Lopetcharat, Kannapon |
| 700 | 1 | # | |a Ramírez, Jose A. |
| 700 | 1 | # | |a Torres, J. Antonio |
| 773 | 0 | # | |t Journal of food science |g v. 70, no. 4 (2005), p. S286-293 |
| 999 | # | # | |a Clara |
