Work

Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine

Year: 2016

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2016.07.024

Authors: Marianna Giannoglou, Zoi Karra, Eleni Platakou, George Katsaros, Golfo Moatsou, Petros Taoukis

Institutions: National Technical University of Athens, Agricultural University of Athens

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Agricultural University of Athens

OpenAlex ID: W2494484522

FWCI: 2.362

Cites: 29

Cited by: 28

Related to: 10