Caracterización proximal, microbiológica y sensorial de diversos tipos de quesos tipo Chihuahua, elaborados en la Zona Norte de Zacatecas
The proximal, microbiological and sensory characterization of various Chihuahua-type cheeses made in the northern part of the state of Zacatecas was carried out, to which proximal, nutritional, sensory and microbiological determinations were made, San Lorenzo and Ramírez cheese were compared. The re...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/48 |