| 000 | 01134 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250516165048.0 | ||
| 264 | 0 | _c20150407 | |
| 008 | 201504s 0 0 eng d | ||
| 022 | _a1525-3198 | ||
| 024 | 7 |
_a10.3168/jds.2012-6212 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVan Hekken, D L | |
| 245 | 0 | 0 |
_aEffect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco. _h[electronic resource] |
| 260 |
_bJournal of dairy science _cOct 2013 |
||
| 300 |
_a6147-60 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aCheese |
| 650 | 0 | 4 |
_aChymosin _xchemistry |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Safety |
| 650 | 0 | 4 | _aHydrostatic Pressure |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aUnited States |
| 700 | 1 | _aTunick, M H | |
| 700 | 1 | _aFarkye, N Y | |
| 700 | 1 | _aTomasula, P M | |
| 773 | 0 |
_tJournal of dairy science _gvol. 96 _gno. 10 _gp. 6147-60 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3168/jds.2012-6212 _zAvailable from publisher's website |
| 999 |
_c23029775 _d23029775 |
||