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, Elsevier, 2019, 110, pp.152-157.
⟨10.1016/j.lwt.2019.04.066⟩.
⟨hal-02172523⟩ 
