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

By: Contributor(s): Producer: 20150407Description: 6147-60 p. digitalISSN:
  • 1525-3198
Subject(s): Online resources: In: Journal of dairy science vol. 96
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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