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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書目詳細資料
Main Authors:	Rosado-Zarrabal, Thelma Lucía, Morales-Fernández, Sigfrido David, Velázquez-Méndez, Antonio Magdiel, Wong-Villarreal, Arnoldo, Corzo-González, Hipólito
格式:	Online
語言:	eng
出版:	Universidad Autónoma de Tamaulipas 2013
在線閱讀:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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