Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
Author:
Affiliation:
1. Universidade do Vale do Taquari, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst39317.pdf
Reference42 articles.
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3. Correlaciones de textura y color instrumental con la composición química de quesos de cabra canarios;Álvarez S.;Archivos de Zootecnia,2007
4. Principles and potential of the anaerobic digestion of waste-activated sludge;Appels L.;Progress in Energy and Combustion Science,2008
5. Nutritional value and technological suitability of milk from various animal species used for dairy production;Barlowska J.;Comprehensive Reviews in Food Science and Food Safety,2011
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