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Effect of microGARD on keeping quality of direct acidified Cottage cheese
Direct acidified Cottage cheese could be kept well for only 10 to 12 days under refrigeration on account of its high moisture (~74 %) content and relatively high pH (~5.0). The study was, therefore, undertaken to improve the keeping quality of direct acidified Cottage cheese using MicroGARD. The eff...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325048/ https://ncbi.nlm.nih.gov/pubmed/25694703 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1055-2 |
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