Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

TitleEffect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese
Publication TypeJournal Article
Year of Publication2010
AuthorsVoigt, DD, Chevalier, F, Qian, MC, Kelly, AL
JournalInnovative food science & emerging technologies
Volume11
Pagination68–77