Stability of neutral and fermented sheep/ goat whey: screening of stabilizers
收藏REDU2023-01-01 更新2026-05-11 收录
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https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/FSJJ0L
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These data refer to the measurement of pH, absorbance at 600 nm and % sedimentation of samples produced with goat/ sheep cheese and ricota whey added with different stabilizers (measures were carried out after 7 days of samples atorage at 7º C)
创建时间：
2023-01-01
