Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco.

Van Hekken, D L

Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco. [electronic resource] - Journal of dairy science Oct 2013 - 6147-60 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1525-3198

10.3168/jds.2012-6212 doi


Cheese
Chymosin--chemistry
Food Handling--methods
Food Safety
Hydrostatic Pressure
Rheology
Temperature
United States