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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Publicado en:Foods
Autores principales: 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
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2019
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Article
Acceso en línea: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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