Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Adriana Sánchez-Zarate"'
Autor:
Jesús Alberto Mezo-Solís, Víctor Manuel Moo-Huchin, Adriana Sánchez-Zarate, Manuel Gonzalez-Ronquillo, Raciel Javier Estrada-León, Rodrigo Ibáñez, Paula Toro-Mujica, Alfonso J. Chay-Canul, Einar Vargas-Bello-Pérez
Publikováno v:
Foods, Vol 9, Iss 11, p 1666 (2020)
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to
Externí odkaz:
https://doaj.org/article/7f18ddc266e94c9c983ee4f339ba3fd3
Autor:
Paula Toro-Mujica, Alfonso J. Chay-Canul, Adriana Sánchez-Zarate, Jesús Alberto Mezo-Solis, Einar Vargas-Bello-Pérez, R.J. Estrada-León, Víctor M. Moo-Huchin, Rodrigo A. Ibáñez, Manuel González-Ronquillo
Publikováno v:
Mezo-Solís, J A, Moo-Huchin, V M, Sánchez-Zarate, A, Gonzalez-Ronquillo, M, Estrada-León, R J, Ibáñez, R, Toro-Mujica, P, Chay-Canul, A J & Vargas-Bello-Pérez, E 2020, ' Physico-chemical, sensory and texture properties of an aged mexican manchego-style cheese produced from hair sheep milk ', Foods, vol. 9, no. 11, 1666 . https://doi.org/10.3390/foods9111666
Foods
Volume 9
Issue 11
Foods, Vol 9, Iss 1666, p 1666 (2020)
Foods
Volume 9
Issue 11
Foods, Vol 9, Iss 1666, p 1666 (2020)
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer&rsquo
s acceptance. Cheese pH was constant
s acceptance. Cheese pH was constant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23454952f437d011b16dc0fe2e8b4cd3
https://curis.ku.dk/portal/da/publications/physicochemical-sensory-and-texture-properties-of-an-aged-mexican-manchegostyle-cheese-produced-from-hair-sheep-milk(71f6ead1-23b2-4898-b092-0c0ac50901cf).html
https://curis.ku.dk/portal/da/publications/physicochemical-sensory-and-texture-properties-of-an-aged-mexican-manchegostyle-cheese-produced-from-hair-sheep-milk(71f6ead1-23b2-4898-b092-0c0ac50901cf).html
Autor:
Adriana Sánchez-Zárate, Alfonso J. Chay-Canul, Edgar Aguilar-Urquizo, J. Roberto Sanginés-García, Víctor Manuel Moo-Huchin, Einar Vargas-Bello-Pérez, Ángel T. Piñeiro-Vázquez
Publikováno v:
Animals, Vol 12, Iss 22, p 3154 (2022)
This study determined the effect of replacing ground corn and soybean meal with ground Pouteria sapota kernel (PSSM) in lamb diets on nutrient intake and digestibility, performance, and carcass traits. Twenty-one male hair sheep lambs with an average
Externí odkaz:
https://doaj.org/article/0893f8c737ba428086a423df14e06d56