Fermentation (traditional and US-assisted), of sheep and goat cheese whey added by protease
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/RBIQSW
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资源简介：
Data cover pH decline during SCW and GCW fermentation (using traditional and US-assisted process, added or not with protease) and the characteristics of the samples (pH, lactic acid bacteria counts, and physical destabilization) during storage at 7ºC/ 28 days.
创建时间：
2023-01-01
