Efecto de la proteína láctea bovina sobre la calidad físico-química y tecnológica de los quesos frescos. Revisión bibliográfica
Fresh cheese is the most widely consumed dairy product globally, using casein as the primary protein source for production. However, we can find other protein alternatives from bovine milk that people can use in production, such as whey and colostrum. Milk protein is the most important factor in the...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2021
|
| Schlagworte: | |
| Online Zugang: | http://dspace.unach.edu.ec/handle/51000/7395 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Tag hinzufügen