High Pressure Brining of Gouda Cheese and its Effect on the Cheese Serum

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Academic Press

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Effect of High Pressure Microfluidization on Microstructure of Mozzarella Cheese

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Effect of Carbon Dioxide under High Pressure on the Survival of Cheese Starter Cultures

By Van Hekken Diane L.   Rajkowski Kathleen T.   Tomasula Peggy M.   Tunick Michael H.   Holsinger Virginia H.  

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Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese

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Journal of Food Science and Technology, Vol. 50, Iss. 6, 2013-12 ,pp. : 1200-1205

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Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field¹H NMR Spectroscopy

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