Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage.

Van Hekken, D L

Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage. [electronic resource] - Journal of dairy science Jul 2017 - 5153-5166 p. digital

Publication Type: Journal Article

1525-3198

10.3168/jds.2016-12081 doi


Animals
Cheese--analysis
Food Handling--methods
Food Storage--methods
Potassium--analysis
Rheology
Sodium Chloride--analysis
Taste