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Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
- Oliszewski, R., Cisint, J.C., Nunez de Kairuz, M.
- Food control 2007 v.18 no.6 pp. 736-741
- traditional foods, cheeses, cheesemaking, food composition, pH, protein content, lipid content, total solids, raw milk, pasteurized milk, cheese starters, lactic acid bacteria, food packaging, plastic film, bags, vacuum packaging, shelf life, titratable acidity, Argentina