Nutritional and quality evaluation of hyperbaric stored fresh cheeses
Cow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days.Under HS/RT (≥75 MPa), FCs presented a more stable volatile organic and fatty acid...
| मुख्य लेखकों: | , , , , |
|---|---|
| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
Elsevier
2023-10-01
|
| श्रृंखला: | Food Chemistry Advances |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S2772753X23000321 |