Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152340
Abstract: Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the… read more here.
Keywords: dpcd; quark; shelf life; dense phase ... See more keywords