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Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese
Food industry produces considerable amounts of by-products that represent a severe problem from both economic and pollution points of view. The bioactive compounds still present in food by-products offer the possibility to re-use them to develop added value products. In the current work some by-prod...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133858/ https://ncbi.nlm.nih.gov/pubmed/30228416 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3347-z |
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