Formulation and physicochemical and sensory characterization of an Andean Carchense flavored semi-mature cheese

In this project, a semi-ripe flavored Andean from Carchi – Ecuador   type cheese was formulated and characterized in a physicochemical, sensory and microbiological way, using Pizán milk as raw material, genetically developed in the province of Carchi. An experiment was carried out...

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Glavni avtor: Manríquez, María José (author)
Drugi avtorji: Orbe, Juan Pablo (author), Parra, Jeniffer (author), Pinchao, Nataly (author)
Format: article
Jezik:spa
Izdano: 2021
Teme:
Online dostop:https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1038
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