Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese

By M. Capellas, M. Mor-Mur, R. Gervilla, J. Yuste, B. Guamis. 2000

88 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/2a9a3b688040cff70186fcaecf6244dafe5fd02a

How researchers see this paper

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In Food Science

1. A. Gálvez
2. H. Abriouel

Citations in the corpus

• Bacteriocin-based strategies for food biopreservation. (2007, background): “In Mato' cheese, combining nisin with high pressure improved the biocidal effect on spores and aerobic mesophilic bacteria (Capellas et al., 2000).”