Lanean...
Sensory and protein profiles of Mexican Chihuahua cheese
Native microflora in raw milk cheeses, including the Mexican variety Queso Chihuahua, contribute to flavor development through degradation of milk proteins. The effects of proteolysis were studied in four different brands of Mexican Queso Chihuahua made from raw milk. All of the cheeses were analyze...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
|---|---|
| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2012
|
| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571261/ https://ncbi.nlm.nih.gov/pubmed/26396342 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0868-8 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|