Cheese powder as an ingredient in reduced salt dry fermented sausages : effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and λ-glutamyl kokumi peptides content in dry fermented sausages /
| Autor principal: | |
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| Formato: | Tesis Libro |
| Lenguaje: | English |
| Publicado: |
2017.
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| Materias: |
Sistema de Bibliotecas de la Universidad de Costa Rica
| Número de Clasificación: |
664.907 |
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| Copia | Disponible |