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Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing pro...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5224561/ https://ncbi.nlm.nih.gov/pubmed/28231229 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods4040665 |
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