A procedure for the manufacture of goat milk cheese with controlled-microflora by means of high hydrostatic pressure

Author： Trujillo A.J.   Guamis B.   Carretero C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.69, Iss.1, 2000-04, pp. : 73-79

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