Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Effects of varying levels of lemon juice on the palatability and shelf stability of queso-blanco cheese
The effects of varying concentration of Lemon juice on the preparation of Queso Blanco Cheese (QBC) and on its palatability and microbiological composition was investigated. The QBC was manufactured from raw and morning milk adjusted to 3.0% fat. Completely randomized design was used for the study....
Saved in:
| Format: | Article |
|---|---|
| Published: |
2008
|
| Tags: |
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!