Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | Saldo, Jordi, Sendra, Esther, Guamis, Buenaventura |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:56 (UTC) |
| Created | May 8, 2026, 13:56 (UTC) |
| Identifier | hal-00895356 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | Saldo, Jordi |
| date | 2001-05-08T00:00:00 |
| harvest_object_id | 833dd4db-0c01-451b-8dd8-fdc0fa358e7c |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2023-10-19T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2001154 |
| set_spec | type:ART |