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Article . 2014
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Queso Mozzarella a partir de leche de cabra

descriptionPublicationkeyboard_double_arrow_right Article 01 Mar 2014 Argentina Spanish; Castilian Publisher:Publitec
Authors: Paz, Noelia Fernanda; Armada, Margarita; Ramón, Adriana Noemí;

handle: 11336/7148

Queso Mozzarella a partir de leche de cabra

Abstract

Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina

Se estandariza el proceso de elaboración de la mozzarella a partir de leche de cabra. El producto se clasifica de acuerdo a su contenido de materia grasa y humedad como queso magro y de pasta blanda.

Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina

Fil: Armada, Margarita. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina

Country
Argentina
Related Organizations
Keywords

Noa, https://purl.org/becyt/ford/4.2, https://purl.org/becyt/ford/4, Mozzarella, Queso

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
Green