Wick, Cheryl; Nienaber, Uwe; Anggraeni, Olga; Shellhammer, Thomas H.; Courtney, Polly D. (Cambridge University Press, 2004)
High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viabl ...
