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Volume 89, Issue 8 , Pages 2882-2893 , August 2006

Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese

Received 18 November 2005 ,Accepted 24 March 2006.

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PII: S0022-0302(06)72561-9

doi: 10.3168/jds.S0022-0302(06)72561-9

« Previous Next » Journal of Dairy Science
Volume 89, Issue 8 , Pages 2882-2893 , August 2006

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