D. D. Voigt, Chevalier, F., Donaghy, J. A., Patterson, M. F., Qian, M. C., and Kelly, A. L.,
“Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening”,
Innovative Food Science & Emerging Technologies, vol. 13, pp. 23–30, 2012.
D. D. Voigt, Chevalier, F., Qian, M. C., and Kelly, A. L.,
“Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese”,
Innovative food science & emerging technologies, vol. 11, pp. 68–77, 2010.
OREGON STATE UNIVERSITY
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