机译:Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature
Universidade de Aveiro;
Centro de Biotecnologia e Química Fina (CBQF)–Laboratório Associado, Escola Superior de Biotecnologia;
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València;
endogenous microbiota; hyperbaric storage; shelf‐life; textural profile analysis; whey loss;