Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área temáticas
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Huertos, frutas, silvicultura(1)
Ingeniería química(1)
Procesado de productos lácteos y afines(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 15: Vida de ecosistemas terrestres(1)
ODS 2: Hambre cero(1)
ODS 6: Agua limpia y saneamiento(1)
ODS 7: Energía asequible y no contaminante(1)
Origen
scopus(2)
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusChanges in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk
ArticleAbstract: The different types of water contained in the matrix of cheeses made from raw (RA), pasteurized (PA;Palabras claves:Goat cheese, High-pressure treatment, Thermogravimetry, Water bindingAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopus