The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions-Reference-Cited by-同舟云学术

The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions

Published:2014-08-15 Issue:6 Volume:39 Page:1027-1035
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Pimentel-González D.J.¹,Aguilar-García M.E.²,Aguirre-Álvarez G.²,Salcedo-Hernández R.³,Guevara-Arauza J.C.⁴,Campos-Montiel R.G.²

Affiliation:

1. Departamento de Biotecnología; Universidad Autónoma Metropolitana-Iztapalapa; San Rafael Atlíxco 186, 10 Vicentina México DF 09340 México

2. Instituto de Ciencias Agropecuarias; Universidad Autónoma del Estado de Hidalgo; Av. Rancho Universitario s/n Km. 1 C.P. 43600 Tulancingo Hidalgo Mexico

3. Departamento de Alimentos; División de Ciencias de la Vida; Universidad de Guanajuato; Irapuato Guanajuato Mexico

4. Facultad de Ciencias Químicas; Universidad Autónoma de San Luis Potosí; San Luis Potosí San Luis Potosí Mexico

Funder

PROMEP Mexico

CONACYT Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12317/fullpdf

Reference34 articles.

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