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1 Ergebnisse
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Caracterización de quesos fresco y curado fabricados a part..:
Medina Olivas, Zaira
http://hdl.handle.net/10251/33813. , 2013
Link:
http://hdl.handle.net/10251/33813
RT Journal T1
Caracterización de quesos fresco y curado fabricados a partir de leche de cabras alimentadas con diferentes dietas
UL https://suche.suub.uni-bremen.de/peid=base-ftunivpvalencia:oai:riunet.upv.es:10251_33813&Exemplar=1&LAN=DE A1 Medina Olivas, Zaira PB Universitat Politècnica de València YR 2013 K1 Leche de cabra K1 Calidad tecnológica K1 Queso K1 Pulpa de naranja K1 Parámetros de textura y color K1 Estudio sensorial K1 Llet de cabra K1 Qualitat tecnològica K1 Formatge K1 Polpa de taronja K1 Paràmetres de textura i color K1 Estudi sensorial K1 Goat milk K1 Technological quality K1 Cheese K1 Orange pulp K1 Texture parameters and color K1 Sensorial study K1 Máster Universitario en Gestión y Seguridad Alimentaria-Màster Universitari en Gestió y Seguretat Alimentària JF http://hdl.handle.net/10251/33813 LK http://hdl.handle.net/10251/33813 DO http://hdl.handle.net/10251/33813 SF ELIB - SuUB Bremen
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