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Efecto de la adición de proteínas de suero sobre la elaboración y la calidad del queso cremoso argentino / Effect of the increase of the milk proteins in quality of argentine milk
Hynes, E; Meinardi, C; Candioti, M; Sabbag, N; Costa, S; Zualet, G; Zalazar, C.
Hig. aliment ; 12(55): 28-30, maio-jun. 1998. tab
Article in Spanish | LILACS | ID: lil-217674
Responsible library: BR526.1
RESUMEN
Realizó un estudio en laboratorio y planta piloto acerca de lai nfluencia del agregado de ricota (proteínas de suero) sobre la tecnología, las características organolépticas y el rendimiento del queso Cremoso Argentino.
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Collection: International databases Database: LILACS Main subject: Food Quality / Cheese / Milk Proteins Country/Region as subject: South America / Argentina Language: Spanish Journal: Hig. aliment Journal subject: Nutritional Sciences Year: 1998 Document type: Article / Congress and conference
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Collection: International databases Database: LILACS Main subject: Food Quality / Cheese / Milk Proteins Country/Region as subject: South America / Argentina Language: Spanish Journal: Hig. aliment Journal subject: Nutritional Sciences Year: 1998 Document type: Article / Congress and conference