Properties and options for the valorization of whey from the artisanal cheese industry

Properties and options for the valorization of whey from the artisanal cheese industry

Whey contains a high concentration of milk components. However, a high volume of it continues to be discarded to the environment, leading to a loss in nutrients and pollution problems. The objective of the present review is oriented to provide information on the nutritional, functional and biologica...

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Egile Nagusiak:	Mazorra-Manzano, Miguel Ángel, Moreno-Hernández, Jesús Martín
Formatua:	Online
Hizkuntza:	spa
Argitaratua:	Universidad Autónoma de Tamaulipas 2019
Sarrera elektronikoa:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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