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....
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 語言: | English |
| 主題: | |
| 在線閱讀: | Also available in UP Diliman Digital Archives |