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Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	José G. Serpa Fajardo
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad Nacional de Colombia 2016
Materias:	Agrociencias Mashed cheese starter culture microbial analysis sensorial analysis
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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