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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| フォーマット: | 学位論文 |
| 言語: | English |
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| オンライン･アクセス: | Also available in UP Diliman Digital Archives |