Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference41 articles.
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3. On the structural models of bovine casein micelles—review and possible improvements;Dalgleish;Soft Matter,2011
4. High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese;Escobar;Journal of Dairy Science,2011
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