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High Pressure Research

An International Journal

Volume 19, 2000 - Issue 1-6

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Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk

M. Buffa Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain

A. J. Trujillo Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain

C. Royo Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain

B. Guamis Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain

Pages 27-32 | Received 09 Sep 1999, Accepted 07 Dec 1999, Published online: 19 Aug 2006

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https://doi.org/10.1080/08957950008202531

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