Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic
Crossref DOI link: https://doi.org/10.1007/s00217-015-2420-3
Published Online: 2015-02-01
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Delgado, Francisco José
Rodríguez-Pinilla, Joaquín
Márquez, Gracia
Roa, Isidro
Ramírez, Rosario
Text and Data Mining valid from 2015-02-01