A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

  1. Vieira, P.
  2. Pinto, C.A.
  3. Lopes-da-Silva, J.A.
  4. Remize, F.
  5. Barba, F.J.
  6. Marszałek, K.
  7. Delgadillo, I.
  8. Saraiva, J.A.
Journal:
LWT

ISSN: 0023-6438

Year of publication: 2019

Volume: 110

Pages: 152-157

Type: Article

DOI: 10.1016/J.LWT.2019.04.066 GOOGLE SCHOLAR
Data source: Scopus