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Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses
high pressure homogenization goat cheese microbial and chemico-physical characteristics
2008/3/27
The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to ...
