Evaluation of microbiological quality in artisanal cheeses in the state of Nuevo León
In most cases, producing and marketing artisanal products needs more hygiene measures in equipment and raw materials before and during production. This research aimed to evaluate the microbiological quality of 31 artisanal fresh, panela, ground, and asadero cheeses packed in various packaging materi...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | eng spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2024
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| Materias: | |
| Acceso en línea: | https://agricolis.uanl.mx/index.php/revista/article/view/20 |