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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 (1 Esplanade Erasme, 21000 Dijon - France)
- UB - Université de Bourgogne : UMR1232 (Maison de l'université - Esplanade Érasme - BP 27877 - 21078 Dijon cedex - France)
- ENSBANA - Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon : UMR1232 (Campus de Montmuzard, 21100 Dijon - France)
- INRA - Institut National de la Recherche Agronomique : UMR1232 (France)
2
Química (Aveiro - Portugal)
- Universidade de Aveiro (Campus Universitário de Santiago 3810-193 Aveiro - Portugal)
3
Department of Chemistry & QOPNA (3810-193;Aveiro - Portugal)
- Universidade de Aveiro (Campus Universitário de Santiago 3810-193 Aveiro - Portugal)
Document type :
Journal articles
Complete list of metadatas
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
Contributor : Fabienne Remize <>
Submitted on : Wednesday, July 3, 2019 - 8:21:03 PM
Last modification on : Tuesday, March 17, 2020 - 3:25:38 AM
Identifiers
- HAL Id : hal-02172523, version 1
- DOI : 10.1016/j.lwt.2019.04.066
Collections
UNIV-REUNION | UNIV-BOURGOGNE | INRA | PAPANGUE | INRAE
Citation
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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