Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
The physicochemical characteristics of milk used for the elaboration of Añejo cheese, a semi-hard and hard cheese typical of Zacazonapan, State of Mexico, Mexico, as well as its production parameters and its agro industrial system (AIS), were studied.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
2012
|
| Online Access: | https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/1446 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|