Van Hekken, D L <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2016-12081  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cheese--analysis<br/>Food Handling--methods<br/>Food Storage--methods<br/>Potassium--analysis<br/>Rheology<br/>Sodium Chloride--analysis<br/>Taste