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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Vydáno v:Foods
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
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Article
On-line přístup: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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