EVOLUCIÓN DE PARÁMETROS FISICO-QUÍMICOS DE QUESILLO HUILENSE, EN ALMACENAMIENTO REFRIGERADO
This study aimed to assess the physicochemical parameters above the stability and quality in Huila fresh cheese made in traditional method and semi industrialized method, during refrigeration storage. 50 traditional Huila cheeses (250 g) made in traditional method and packaged in banana leaves were...
Main Authors: | , , , |
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Format: | Article |
Language: | Spanish |
Published: |
Universidad del Cauca
2016-12-01
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Series: | Biotecnología en el Sector Agropecuario y Agroindustrial |
Subjects: |