Application of Hydrostatic Pressure to Yoghurt to Prevent its After-acidification.

• 1 January 1992
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 39  (2) , 173-177
• https://doi.org/10.3136/nskkk1962.39.173

Abstract

Keywords

• ACIDIFICATION
• HYDROSTATIC PRESSURE
• APPLICATION OF HYDROSTATIC
• PRESSURE TO YOGHURT
• YOGHURT TO PREVENT