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....
| Hlavní autor: | |
|---|---|
| Další autoři: | |
| Médium: | Diplomová práce |
| Jazyk: | English |
| Témata: | |
| On-line přístup: | Also available in UP Diliman Digital Archives |