Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita

✍ Scribed by Maldonado, R.; Melendez, B.; Arispe, I.; Boeneke, C.; Torrico, D.; Prinyawiwatkul, W.

• Book ID: 122864261
• Publisher: American Dairy Science Association
• Year: 2013
• Tongue: English
• Weight: 869 KB
• Volume: 96
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2013-6887