Use of high-pressure processing and low-temperature storage to extend the performance shelf-life of two types of string cheese
Abstract
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Subject
UREA-PAGE, string cheese, cultured, direct acidified
Type
Article
Description
Urea-PAGE electrophoretogram showing the breakdown of casein in commercial direct acidified and cultured string cheese that were high pressure processed or not and held at either 4 or 0°C during storage
Citation
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