Biblio
Found 2 results
Author [ Title![(Asc)](https://fwcs.oregonstate.edu/sites/all/modules/contrib/biblio/misc/arrow-asc.png)
Filters: Author is Chevalier, François [Clear All Filters]
“Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese”, Innovative food science & emerging technologies, vol. 11, pp. 68–77, 2010.
, “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, vol. 13, pp. 23–30, 2012.
,