Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture, and sensory properties of shredded milled curd cheddar

Jazmin Serrano, Gonzalo Velazquez, Kannapon Lopetcharat, Jose A. Ramirez, J. Antonio Torres

Research output: Contribution to journal › Article › peer-review

20 Scopus citations

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