Processing of Dairy Products Utilizing High Pressure

Author:

Trujillo A. J.,Ferragut V.,Juan B.,Roig-Sagués A. X.,Guamis B.

Publisher

Springer New York

Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. The efficacy and safety of high‐pressure processing of food;EFSA Journal;2022-03

2. Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk;Critical Reviews in Food Science and Nutrition;2021-12-31

3. Non‐thermal Processing Technologies;Food Formulation;2021-03-05

4. Non-Thermal Preservation of Dairy Products;Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security;2021

5. High pressure processing of cheese: Lights, shadows and prospects;International Dairy Journal;2020-01

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