Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions - Concepedia

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Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions

42

Citations

48

References

2018

Year

Rita P. Lopes, Maria J. Mota, Carlos A. Pinto, Sérgio Sousa, José A. Lopes‐da‐Silva, Ana Gomes, Ivonne Delgadillo, Jorge A. Saraiva

Food ChemistryFood FermentationFood SpoilageBiotechnologyFood MicrobiologyMicrobial EcologyFood ProcessingMicrobiologyDifferent PressurePublic HealthMicrobial ChangesTemperature ConditionsFood TechnologyHealth Sciences

References

	Year	Citations

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