NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation
收藏DataCite Commons2023-10-09 更新2025-04-17 收录
下载链接：
https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/9HCUK5
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资源简介：
These data refer to characterization of sheep and goat cheese whey pasteurized at different binomials and acidified (pH 5.5-2.5) or fermented (with or without Alcalase). Results includes particle size distribution and NIR-backscattering measured during storage at 4ºC (28 days)
提供机构：
Repositório de Dados de Pesquisa da Unicamp
创建时间：
2023-10-09
