A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure - Université de La Réunion Access content directly
Journal Articles LWT - Food Science and Technology Year : 2019

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

Patrícia Vieira
  • Function : Author
Carlos Pinto
  • Function : Author
José Lopes-Da-Silva
  • Function : Author
Fabienne Remize
Laboratoire de Microbiologie
Francisco Barba
  • Function : Author
Krystian Marszałek
  • Function : Author
Ivonne Delgadillo
  • Function : Author
  • PersonId : 896297
Química
Jorge Saraiva
  • Function : Author
Department of Chemistry & QOPNA

Domains

Food and Nutrition Biochemistry [q-bio.BM] Molecular biology Biotechnology Food engineering

Fabienne REMIZE  : Connect in order to contact the contributor

https://hal.univ-reunion.fr/hal-02172523

Submitted on : Wednesday, July 3, 2019-8:21:03 PM

Last modification on : Thursday, September 7, 2023-4:08:11 PM

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hal-02172523 , version 1 (03-07-2019)

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Patrícia Vieira, Carlos Pinto, José Lopes-Da-Silva, Fabienne Remize, Francisco Barba, et al.. A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. LWT - Food Science and Technology, 2019, 110, pp.152-157. ⟨10.1016/j.lwt.2019.04.066⟩. ⟨hal-02172523⟩

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