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...

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Bibliografski detalji
Glavni autori:	Rosado-Zarrabal, Thelma Lucía, Morales-Fernández, Sigfrido David, Velázquez-Méndez, Antonio Magdiel, Wong-Villarreal, Arnoldo, Corzo-González, Hipólito
Format:	Online
Jezik:	eng
Izdano:	Universidad Autónoma de Tamaulipas 2013
Online pristup:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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