Effects of kappa-carrageenan edible coating on the physico-chemical and sensory properties of kesong puti

Kesong puti is an unripened type of cheese that is usually produced from fresh carabao's milk. Being a product that readily loses its quality characteristics, quality retention of kesong puti is a significant issue that must be dealt with. In this study, the feasibility of kappa-carrageenan (0....

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Detalles Bibliográficos

Autor principal:	Bawingan, Khaimah Fe E. (Autor)
Otros Autores:	Francisco, Ma. Leonora dL (adviser.)
Formato:	Tesis
Lenguaje:	English
Materias:	Cheese (Varieties) > Philippines. Edible coatings.
Acceso en línea:	Also available in UP Diliman Digital Archives