Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining

Jordi Saldo, Esther Sendra Nadal, Buenaventura Guamis López

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@article{ac5fb10841f84dc2af6a58ad3e3539cf,

title = "Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining",

author = "Jordi Saldo and {Sendra Nadal}, Esther and {Guamis L{\'o}pez}, Buenaventura",

year = "2001",

month = sep,

doi = "10.1051/lait:2001154",

language = "English",

volume = "81",

pages = "625",

number = "5",

}