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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书目详细资料
Main Authors:	Rosado-Zarrabal, Thelma Lucía, Morales-Fernández, Sigfrido David, Velázquez-Méndez, Antonio Magdiel, Wong-Villarreal, Arnoldo, Corzo-González, Hipólito
格式:	Online
语言:	eng
出版:	Universidad Autónoma de Tamaulipas 2013
在线阅读:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5
标签:	添加标签没有标签, 成为第一个标记此记录!

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