| 000 | 01101 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250517152806.0 | ||
| 264 | 0 | _c20180501 | |
| 008 | 201805s 0 0 eng d | ||
| 022 | _a1525-3198 | ||
| 024 | 7 |
_a10.3168/jds.2016-12081 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVan Hekken, D L | |
| 245 | 0 | 0 |
_aCharacterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage. _h[electronic resource] |
| 260 |
_bJournal of dairy science _cJul 2017 |
||
| 300 |
_a5153-5166 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood Storage _xmethods |
| 650 | 0 | 4 |
_aPotassium _xanalysis |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aSodium Chloride _xanalysis |
| 650 | 0 | 4 | _aTaste |
| 700 | 1 | _aTunick, M H | |
| 700 | 1 | _aRenye, J A | |
| 700 | 1 | _aTomasula, P M | |
| 773 | 0 |
_tJournal of dairy science _gvol. 100 _gno. 7 _gp. 5153-5166 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3168/jds.2016-12081 _zAvailable from publisher's website |
| 999 |
_c27147657 _d27147657 |
||