High pressure processing of cheese: Lights, shadows and prospects
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference157 articles.
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2. Foci of contamination of Listeria monocytogenes in different cheese processing plants;Almeida;International Journal of Food Microbiology,2013
3. Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk;Alonso;International Dairy Journal,2011
4. A genomic and transcriptomic approach to investigate the blue pigment phenotype in Pseudomonas fluorescens;Andreani;International Journal of Food Microbiology,2015
5. Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening;Arqués;Journal of Dairy Science,2007
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