Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a gener...

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Bibliografski detalji
Izdano u:Foods
Glavni autori: González Ariceaga, Citlalli Celeste, Afzal, Muhammad Inam, Umer, Muhammad, Abbas, Shabbar, Ahmad, Haroon, Sajjad, Muhammad, Parvaiz, Fahed, Imdad, Kaleem, Imran, Muhammad, Maan, Abid Aslam, Khan, Muhammad Kashif Iqbal, Ullah, Azmat, Hernández-Montes, Arturo, Aguirre-Mandujano, Eleazar, Villegas de Gante, Abraham, Jacquot, Muriel, Cailliez-Grimal, Catherine
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2019
Teme:
Article
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6836072/
https://ncbi.nlm.nih.gov/pubmed/31627486
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100509
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