Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
| Autor: | Voigt, Daniela D., Chevalier, François, Donaghy, John A., Patterson, Margaret F., Qian, Michael C., Kelly, Alan L. |
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| Zdroj: | In Innovative Food Science and Emerging Technologies January 2012 13:23-30 |
| Databáze: | ScienceDirect |
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