Published in
Elsevier, LWT - Food Science and Technology, (110), p. 152-157, 2019
DOI: 10.1016/j.lwt.2019.04.066
Links
Tools
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
Journal article published in 2019 by
Patrícia Vieira 
,
Carlos A. Pinto ,
José A. Lopes-Da-Silva ,
Fabienne Remize ,
Francisco J. Barba ,
Krystian Marszałek ,
Ivonne Delgadillo ,
Jorge A. Saraiva
,
Carlos A. Pinto ,
José A. Lopes-Da-Silva ,
Fabienne Remize ,
Francisco J. Barba ,
Krystian Marszałek ,
Ivonne Delgadillo ,
Jorge A. Saraiva
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Data provided by 