Effectiveness of High-Pressure Brining of Manchego-type Cheese

By Pavia M.   José Trujillo A.   Guamis B.   Ferragut V.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 401-403

Academic Press

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Effect of High Pressure Microfluidization on Microstructure of Mozzarella Cheese

By Tunick M.H.   van Hekken D.L.   Cooke P.H.   Smith P.W.   Malin E.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 8, 2000-12 ,pp. : 538-544

Academic Press

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Cheese Manufacture Assisted by High Pressure

By San Martín-González M.F.  

Food Reviews International, Vol. 22, Iss. 3, 2006-07 ,pp. : 275-289

Taylor & Francis Ltd

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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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International Association for Food Protection

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High pressure treatment: applications in cheese manufacture and ripening

By O'Reilly C.E.   Kelly A.L.   Murphy P.M.   Beresford T.P.  

Trends in Food Science and Technology, Vol. 12, Iss. 2, 2001-02 ,pp. : 51-59

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