Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957950008202533
Reference3 articles.
1. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese
2. Pasteurization of food by hydrostatic high pressure: chemical aspects
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4. Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation;International Dairy Journal;2011-03
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