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

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)625
Number of pages635
JournalLait
Volume81
Issue number5
DOIs
Publication statusPublished - Sep 2001

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