Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference74 articles.
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4. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese;Ávila;Food Microbiol.,2016
5. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese;Ávila;Food Res. Int.,2017
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