✦ LIBER ✦

Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

✍ Scribed by Sant’Ana, A.M.S.; Bezerril, F.F.; Madruga, M.S.; Batista, A.S.M.; Magnani, M.; Souza, E.L.; Queiroga, R.C.R.E.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Nutritional, textural and sensory proper

✍ Rita de Cássia Ramos do Egypto Queiroga; Bárbara Melo Santos; Ana Maria Pereira 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 470 KB

Nutritional, Sensory and Microbiological

✍ D. R. RAO; A. ALHAJALI; C. B. CHAWAN 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 373 KB

Comparison of the characteristics of tel

✍ H MALLATOU; E C PAPPA 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 78 KB

Physicochemical and sensory properties o

✍ Gomes, Jacieny Janne Leite; Duarte, Andreza Moraes; Batista, Ana Sancha Malveira 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 618 KB

Proteolysis in Teleme cheese made from e

✍ Heleni Mallatou; Eleni C. Pappa; Vasiliki A. Boumba 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 422 KB

Graininess and roughness of stirred yogh

✍ A. Küçükçetin; M. Demir; A. Aşci; E.M. Çomak 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 220 KB