Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe's Cheeses Throughout Storage

AuthID
 P-018-YSG
5
Author(s)
Inácio, RS
·
Monteiro, MJP
·
Document Type
Article
Year published
2025
Published
in APPLIED SCIENCES-BASEL
Volume: 15, Issue: 12, Pages: 6562 (15)
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-105009023756
Wos: WOS:001515092900001
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