Physicochemical and Microbial Changes in Yogurts Produced Under Different Pressure and Temperature Conditions

AuthID
 P-00P-QMK
8
Author(s)
Lopes, RP
·
Mota, MJ
·
Pinto, CA
·
Sousa, S
·
Tipo de Documento
Article
Year published
2019
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 99, Páginas: 423-430 (8)
Indexing
Wos®
Scopus®
Crossref®26
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85054430608
Wos: WOS:000450375100055
Source Identifiers
ISSN: 0023-6438
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