2014•Food ChemistryRequires access

Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk

Anna Zamora, Bibiana Juan, A.J. Trujillo

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Key concepts: Pasteurization, Food science, Starter, Chemistry, Mesophile, Whole milk, Food preservation, Warehouse

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Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk — Research Paper | ScholarLens