High pressure treatment decelerates the lipolysis in a caprine cheese

Food Research International - Tập 36 - Trang 1061-1068 - 2003
Jordi Saldo1, Avelina Fernández2, Esther Sendra3, Peter Butz2, Bernhard Tauscher2, Buenaventura Guamis4
1Department of Food Engineering and Biotechnology, ESAB-Universitat Politècnica de Catalunya, Spain
2Federal Research Centre for Nutrition, Institute for Chemistry and Biology, Karlsruhe, Germany
3División Tecnologı́a de Alimentos, Campus de Orihuela, Universidad Miguel Hernández, Spain
4Planta de Tecnologia dels Aliments (CeRTA) Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Spain

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