Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Année : 2012
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hal-02502753 , version 1 (09-03-2020)

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Daniela Voigt, François Chevalier, John Donaghy, Margaret Patterson, Michael Qian, et al.. Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2012, 13, pp.23-30. ⟨10.1016/j.ifset.2011.10.004⟩. ⟨hal-02502753⟩
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