Stability of neutral and fermented sheep/ goat whey: screening of stabilizers
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资源简介：
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：
2023-10-09
