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Development of a preservative for white fresh cheese from t..:
Richard Pacheco QUISCA
;
Jorge Vargas MORÁN
;
Gilberto García GALLOZA
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030101&lng=en&tlng=en. , 2018
Link:
https://doi.org/10.1590/fst.00418
RT Journal T1 <Title>Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5e6c8fe01b824fcb93dfd093d6869186&Exemplar=1&LAN=DE A1 Richard Pacheco QUISCA A1 Jorge Vargas MORÁN A1 Gilberto García GALLOZA A1 Jonnatan Victor Bañon ARIAS A1 Enrique Neira MONTOYA A1 Fanny Ludeña URQUIZO A1 Miriam Elizabeth Ramos RAMÍREZ A1 Teresa Alvarado YACCHI A1 Tarsila Tuesta CHÁVEZ PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2018 K1 fresh cheese K1 tara gum K1 sensory acceptance K1 microbiological analysis K1 moisture retention K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030101&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.00418 DO https://doi.org/10.1590/fst.00418 SF ELIB - SuUB Bremen
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