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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...
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| Foilsithe in: | Revista Facultad Nacional de Agronomía - Medellín |
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| Main Authors: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Universidad Nacional de Colombia
2016
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| Ábhair: | |
| Rochtain Ar Líne: | https://www.redalyc.org/articulo.oa?id=179946654014 |
| Clibeanna: |
Cuir Clib Leis
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