The effect of kappa-carrageenan and nisin on the physicochemical, mirobiological and sensory properties of kesong puti
Kesong puti is a local unripened soft cheese that is produced from raw carabao?s milk and pasteurized cow or goat?s milk. As a product that has poor quality and short shelf life, improvement and shelf life extension of kesong puti is a significant issue in the dairy industry of the country. In this...
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Resource Type: | Thesis |
Language: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2014.
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College of Home Economics (UP Diliman)
Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
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HE-2425T | LG 993.5 2014 F66 / R48 | Room-use Only | On-Shelf |