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...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Online |
| Lingua: | spa |
| Pubblicazione: |
Universidad Autónoma de Tamaulipas
2019
|
| Accesso online: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1134 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|
