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Page 1
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
Crit Rev Food Sci Nutr. 2016;56(3):474-83. doi: 10.1080/10408398.2013.779570.
Crit Rev Food Sci Nutr. 2016.
PMID: 25749439
Review.
Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.
Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
Juan B, et al. Among authors: buffa m.
J Dairy Res. 2007 Nov;74(4):438-45. doi: 10.1017/S0022029907002798. Epub 2007 Oct 26.
J Dairy Res. 2007.
PMID: 17961290
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Specific effect of high-pressure treatment of milk on cheese proteolysis.
Buffa M, Guamis B, Trujillo AJ.
Buffa M, et al.
J Dairy Res. 2005 Nov;72(4):385-92. doi: 10.1017/S0022029905001081.
J Dairy Res. 2005.
PMID: 16223452
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