High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese

Published 2011 View Full Article

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Title
High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese
Authors
Keywords
-
Journal
JOURNAL OF DAIRY SCIENCE
Volume 94, Issue 3, Pages 1201-1210
Publisher
American Dairy Science Association
Online
2011-02-20
DOI
10.3168/jds.2010-3870

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