Improving Fresh Cheese Shelf-Life Through Hyperbaric Storage at Variable Room Temperature

AuthID
 P-00X-MQ6
6
Author(s)
Duarte, RV
·
Delgadillo, I
·
Barba, FJ
·
Tipo de Documento
Article in Press
Year published
2022
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 88, Número: 1, Páginas: 391-402 (12)
Indexing
Wos®
Scopus®
Crossref®3
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36463414
SCOPUS: 2-s2.0-85143490052
Wos: WOS:000895944700001
Source Identifiers
ISSN: 0022-1147
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