High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality

Literals

ou:editorial
- Consejo Superior de Investigaciones Científicas (CSIC)
bibo:issn
- 1082-0132
dcterms:contributor
- Delgado F.J., Delgado J., Gonzalez-Crespo J., Cava R., Ramirez R.
bibo:doi
- 10.1177/1082013212455349
dcterms:creator
- Delgado F.J.
bibo:eissn
- 1532-1738
ou:bibtex
- @article{Cava2013,title = {High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality},journal = {Food Science and Technology International},year = {2013},volume = {19},number = {6},pages = {493-501},author = {Delgado, F.J. and Delgado, J. and Gonz{\'a}lez-Crespo, J. and Cava, R. and Ram{\'i}rez, R.}}
vivo:identifier
- 2013-861
fabio:hasPublicationYear
- 2013
ou:eid
- 2-s2.0-84887601751
bibo:page_range
- 493-501
dcterms:publisher
- Food Science and Technology International
ou:tipoPublicacion
- Article
dcterms:title
- High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887601751&origin=inward
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=5619584
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84887601751&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887601751&origin=inward
bibo:volume
- 19