A Microbiological, Physicochemical, and Texture Study During Storage of Yoghurt Produced Under Isostatic Pressure

AuthID
 P-00Q-GHZ
8
Author(s)
Vieira, P
·
Barba, FJ
·
Marszalek, K
·
Document Type
Article
Year published
2019
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 110, Pages: 152-157 (6)
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Wos®
Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85064974177
Wos: WOS:000471736200020
Source Identifiers
ISSN: 0023-6438
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