High pressure treatment decelerates the lipolysis in a caprine cheese

By Saldo J.   Fernandez A.   Sendra E.   Butz P.   Tauscher B.   Guamis B.  

Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 1061-1068

Elsevier

Access to resources Recommend Favorite

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

By Trujillo A.J.   Guamis B.   Carretero C.  

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

Elsevier

Access to resources Recommend Favorite

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

By Buffa M.   Guamis B.   Royo C.   Trujillo A.J.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 45-51

Elsevier

Access to resources Recommend Favorite

Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese

By Capellas M.   Mor-Mur M.   Gervilla R.   Yuste J.   Guamis B.  

Food Microbiology, Vol. 17, Iss. 6, 2000-12 ,pp. : 633-641

Elsevier

Access to resources Recommend Favorite

Effect of high-pressure treatment on the activity of some polyphenoloxidases

By Gomes M.R.A.   Ledward D.A.  

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 1-5

Elsevier

Access to resources Recommend Favorite