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Changes in water binding during ripening of cheeses made fr..:
Buffa, Martín
;
Guamis, Buenaventura
;
Saldo, Jordi
.
info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2002052. , 2003
Link:
https://hal.science/hal-00895366
RT Journal T1
Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk
UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-00895366v1&Exemplar=1&LAN=DE A1 Buffa, Martín A1 Guamis, Buenaventura A1 Saldo, Jordi A1 Trujillo, Antonio PB HAL CCSD; INRA Editions YR 2003 K1 Water binding K1 thermogravimetry K1 goat cheese K1 high-pressure treatment --- Eau liée K1 thermogravimétrie K1 fromage de chèvre K1 traitement de haute pression K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering JF info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2002052 LK http://dx.doi.org/https://hal.science/hal-00895366 DO https://hal.science/hal-00895366 SF ELIB - SuUB Bremen
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