Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

Author： Calzada Javier Olmo Ana Picon Antonia Gaya Pilar Nuñez Manuel

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.5, 2014-05, pp. : 1404-1413

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