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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| Main Author: | |
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| Other Authors: | , , |
| Format: | article |
| Language: | spa |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1038 |
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