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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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριος συγγραφέας:	Bawingan, Khaimah Fe E. (Συγγραφέας)
Άλλοι συγγραφείς:	Francisco, Ma. Leonora dL (adviser.)
Μορφή:	Thesis
Γλώσσα:	English
Θέματα:	Cheese (Varieties) > Philippines. Edible coatings.
Διαθέσιμο Online:	Also available in UP Diliman Digital Archives