Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25...
Αποθηκεύτηκε σε:
| Εκδόθηκε σε: | Revista Facultad Nacional de Agronomía - Medellín |
|---|---|
| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Universidad Nacional de Colombia
2016
|
| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=179946654014 https://www.redalyc.org/journal/1799/179946654014/ https://www.redalyc.org/journal/1799/179946654014/html/ https://www.redalyc.org/journal/1799/179946654014/179946654014.epub https://www.redalyc.org/journal/1799/179946654014/movil |
| Ετικέτες: |
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|