Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese
- Ávila, M.
- Gómez-Torres, N.
- Delgado, D.
- Gaya, P.
- Garde, S.
ISSN: 1873-7145, 0963-9969
Datum der Publikation: 2017
Ausgabe: 100
Seiten: 595-602
Art: Artikel