Selenium content and physicochemical characterization of traditional Brazilian coalho cheese
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چکیده
منابع مشابه
Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
متن کاملcharacterization of poosti cheese, a traditional raw sheep cheese during ripening: physicochemical, microbial and micro-structural aspects
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ژورنال
عنوان ژورنال: Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences
سال: 2021
ISSN: 1981-0997
DOI: 10.5039/agraria.v16i1a8860