HIGHLIGHTS
- who: M. Muu00f1oz from the Department of Food Hygiene and Technology, Leu00f3n University, Leu00f3n, Spain , have published the research: Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels, in the Journal: (JOURNAL) of January/27,/2022
- what: The aim of this work was to evaluate the effect of high hydrostatic pressure processing on the coagulation kinetics and physicochemical properties of sheep milk and to explore how such treatment could improve the cheesemaking process. The experiment was compliant with the Directive 2010/63/EU of . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.