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22 June 2016 en la conservación de queso fresco y en la revalorización de tratamiento por HHP ha demostrado, en el procesado de alimentos envasados,. La reducción de estos componentes en los alimentos procesados es difícil de sales fundentes en quesos, mejoradores de masas y levaduras químicas.
filexlib. 5 July 2022 Request PDF | Comparison of Four Procedures of Cheese Meltability Evaluation | Two traditional cheese meltability tests, the Schreiber and
3 June 2010 Tannins (commonly referred to as tannic acid) are water-soluble polyphenols that are present in many plant foods. They have been reported to
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Nontraditional consumers preferred low-salt/low-pH cheeses. The same preference trends were noted for all ages and at all three geographical locations. Queso

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