Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese

Article

Abstract: The objective of this study was to examine the physicochemical properties of cheese elaborated via t

Palabras claves:

Goat milk, Low-fat cheese, Physicochemical property, Raw milk

Autores:

A. Morales-delaNuez, Álvarez S., Argüello A., Castro N., Davinia Sánchez-Macías, Fresno M., Moreno-Indias I.

Fuentes:

scopus