Van Hekken, D L <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2012-6212  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese<br/>Chymosin--chemistry<br/>Food Handling--methods<br/>Food Safety<br/>Hydrostatic Pressure<br/>Rheology<br/>Temperature<br/>United States