Physicochemical characterization of Chiapas ethnic cheeses

Physicochemical characterization of Chiapas ethnic cheeses

Nowadays, cream cheeses made in the Costa, Selva and Norte Regions of the State of Chiapas are the best selling cheeses. These cheeses are not produced on a large scale and they are heterogeneous. However, they are well accepted among consumers for their sensory characteristics. The purpose of this...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखकों:	Rosado-Zarrabal, Thelma Lucía, Morales-Fernández, Sigfrido David, Velázquez-Méndez, Antonio Magdiel, Wong-Villarreal, Arnoldo, Corzo-González, Hipólito
स्वरूप:	Online
भाषा:	eng
प्रकाशित:	Universidad Autónoma de Tamaulipas 2013
ऑनलाइन पहुंच:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन

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