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High Hydrostatic Pressure as a Tool to Reduce Formation of ..:
Espinosa-Pesqueira, Diana
;
Hernández-Herrero, Maria Manuela
;
Roig-Sagués, Artur X.
Foods. 7 (2018) 9 - p. 137 , 2018
Link:
https://doi.org/10.3390/foods7090137
RT Journal T1
High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods7090137&Exemplar=1&LAN=DE A1 Espinosa-Pesqueira, Diana A1 Hernández-Herrero, Maria Manuela A1 Roig-Sagués, Artur X. PB MDPI AG YR 2018 SN 2304-8158 JF Foods VO 7 IS 9 SP 137 LK http://dx.doi.org/https://doi.org/10.3390/foods7090137 DO https://doi.org/10.3390/foods7090137 SF ELIB - SuUB Bremen
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