Effect of the autochthonous starter culture on physicochemical, microbiological, and sensory characteristics of traditional colombian double-cream cheese: A kinetic approach
Diaz-Morales, Laura Jazmín, Sepúlveda-Valencia, José Uriel, Valdés-Duque, Beatriz E., Osorio-Tobón, J. Felipe, Durango-Zuleta, Mónica María
Published in Food science & technology (01.08.2023)
Published in Food science & technology (01.08.2023)
Get full text
Journal Article