Author:
COLÍN-CRUZ MARIA DE LOS ÁNGELES,DUBLÁN-GARCÍA OCTAVIO,ESPINOZA-ORTEGA ANGÉLICA,DOMINGUEZ-LOPEZ AURELIO
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference41 articles.
1. Cheese pH, proteinconcentration and formation of calcium lactate crystals;Agarwal;Journal of Dairy Science,2006
2. Uso de suero fermentado para reducir el tiempo de acidificación del queso Oaxaca;Aguilar-Uscanga;Agrociencia,2006
3. AOAC 1990 Official Methods of Analysis 15th edn AOAC
4. Composition, yield and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate;Caro;Journal of Dairy Science,2011
5. Cheese structure and current methods of analysis;Everett;International Dairy Journal,2008
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献