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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Detaylı Bibliyografya
Asıl Yazarlar:	Mazorra-Manzano, Miguel Ángel, Moreno-Hernández, Jesús Martín
Materyal Türü:	Online
Dil:	spa
Baskı/Yayın Bilgisi:	Universidad Autónoma de Tamaulipas 2019
Online Erişim:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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