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

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https://hal.univ-reunion.fr/hal-02172523
Contributor : Fabienne Remize <>
Submitted on : Wednesday, July 3, 2019 - 8:21:03 PM
Last modification on : Tuesday, March 17, 2020 - 3:25:38 AM

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

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