Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese (article by R Lanciotti et al published February 2004 in International Journal of Dairy Technology)

Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth

Q50110250

P433

issue

P921

main subject

proteolysis

Q33123

P304

page(s)

19-25

P577

publication date

2004-02-01

P1433

published in

International Journal of Dairy Technology

Q15752495

P1476

title

Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese

P478

volume

Reverse relations

cites work (P2860)

Q26740607	Applications of High and Ultra High Pressure Homogenization for Food Safety
Q39631258	Contribution of Two Different Packaging Material to Microbial Contamination of Peaches: Implications in Their Microbiological Quality
Q59293637	High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains
Q56991433	Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus