Buttery sheep cheese produced with different starters
收藏DataCite Commons2026-03-25 更新2026-05-07 收录
下载链接：
https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/UVS1OP
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资源简介：
These dataset shows the results of physicocchemical, microbiological, chemical and instrumental analysis of buttery cheese type produced with pasteurized sheep milk added with different starters and coagulated with artichoke flower extract isolated or mixed with bovine rennet. Cheese were ripened during 26 days and evaluated after 0, 14 and 26 day.
提供机构：
Repositório de Dados de Pesquisa da Unicamp
创建时间：
2026-03-24
