Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing-Reference-Cited by-同舟云学术

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

Published:2021-01-06 Issue:2 Volume:74 Page:359-370
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Méndez‐Romero José I¹^ORCID,Reyes‐Díaz Ricardo¹,Santiago‐López Lourdes¹^ORCID,Hernández‐Mendoza Adrian¹^ORCID,Vallejo‐Cordoba Belinda¹^ORCID,Sayago‐Ayerdi Sonia G²^ORCID,Gómez‐Gil Bruno³,González‐Córdova Aarón F¹^ORCID

Affiliation:

1. Laboratorio de Química y Biotecnología de Productos Lácteos. Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria Hermosillo SonoraC.P. 83304México

2. Tecnológico Nacional de México/Instituto Tecnológico de Tepic Av. Tecnológico No 2595 TepicCol. Lagos del Country C.P. 63175México

3. Coordinación Regional Mazatlán en Acuicultura y Manejo Ambiental. Centro de Investigación en Alimentación y Desarrollo A.C. Av. Sábalo‐Cerritos s/nEstero del Yugo MazatlánC.P. 82000México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12751

Reference67 articles.

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