EVOLUCIÓN DE PARÁMETROS FISICO-QUÍMICOS DE QUESILLO HUILENSE, EN ALMACENAMIENTO REFRIGERADO

EVOLUCIÓN DE PARÁMETROS FISICO-QUÍMICOS DE QUESILLO HUILENSE, EN ALMACENAMIENTO REFRIGERADO

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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...

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Bibliographic Details
Main Authors: ERIKA TATIANA CORTES MACIAS, NATALY PEÑA GOMEZ, CLAUDIA MILENA AMOROCHO CRUZ, NELSON GUTIERREZ GUZMAN
Format: Article
Language:Spanish
Published: Universidad del Cauca 2016-12-01
Series:Biotecnología en el Sector Agropecuario y Agroindustrial
Subjects:
Fresh cheese
Physicochemical characterization
Package type
Color
Quality
Texture.

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