A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

Patrícia Vieira; Carlos Pinto; José Lopes-Da-Silva; Fabienne Remize; Francisco Barba; Krystian Marszałek; Ivonne Delgadillo; Jorge Saraiva

doi:10.1016/j.lwt.2019.04.066

Journal articles

A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

Patrícia Vieira Carlos Pinto José Lopes-Da-Silva Fabienne Remize ¹ Francisco Barba Krystian Marszałek Ivonne Delgadillo ² Jorge Saraiva ³

1 Laboratoire de Microbiologie

2 Química

3 Department of Chemistry & QOPNA

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

Life Sciences [q-bio] / Biochemistry, Molecular Biology / Biochemistry [q-bio.BM]

Life Sciences [q-bio] / Biochemistry, Molecular Biology / Molecular biology

Life Sciences [q-bio] / Biotechnology

Life Sciences [q-bio] / Food engineering

Complete list of metadata

https://hal.univ-reunion.fr/hal-02172523
Contributor : Fabienne REMIZE Connect in order to contact the contributor
Submitted on : Wednesday, July 3, 2019 - 8:21:03 PM
Last modification on : Wednesday, April 27, 2022 - 11:32:02 AM

A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

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A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

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