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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| Publicat a: | Revista Facultad Nacional de Agronomía - Medellín |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad Nacional de Colombia
2016
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| Matèries: | |
| Accés en línia: | 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 |
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