摘要 : The physicochemical, microbiological, textural and sensory characteristics of Mexican Anejo cheese were studied, as well as the composition of the raw milk used for its production. Differences in cheese (moisture, fat, NaCl, titra... 展开
期刊名称 | 《International Journal of Dairy Technology》 |
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总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | CHEESEMAKING MILK COMPOSITION PHYSICOCHEMICAL PROPERTIES CHEESE VARIETIES MICROBIOLOGICAL QUALITY MILK PHYSICAL PROPERTIES SENSORY PROPERTIES TEXTURE |
馆藏号 | N2008EPST0008562 |