Desmineralizacao , ph e acidez durante a fermentacao / acidificacao do queijo mozarela produzido pelas tecnologias tradicional e da acidificacao direta
Document title: Desmineralizacao , ph e acidez durante a fermentacao / acidificacao do queijo mozarela produzido pelas tecnologias tradicional e da acidificacao direta
Journal: Coletanea do Instituto de Tecnologia de Alimentos
Database: PERIÓDICA
System number: 000017247
ISSN: 0100-350X
Authors:
Year:
Season: Ene-Jun
Volumen: 25
Number: 1
Pages: 59-66
Country: Brasil
Language: Portugués
Document type: Artículo
Approach: Aplicado, experimental
Disciplines: Química
Keyword: Química de alimentos,
pH,
Fermentación,
Acidificación,
Acido cítrico,
Desmineralización
Keyword: Chemistry,
Fermentation,
Food chemistry,
pH,
Citric acid,
Acidification,
Demineralization
Document request
Note: The document is shipping cost.









Original documents can be consulted at the Departamento de Información y Servicios Documentales, located in the Annex to the General Directorate of Libraries (DGB), circuito de la Investigación Científica across from the Auditorium Nabor Carrillo, located between the Institutes of Physics and Astronomy. Ciudad Universitaria UNAM. Show map
For more information: Departamento de Información y Servicios Documentales, Tels. (5255) 5622-3960, 5622-3964. E-mail: sinfo@dgb.unam.mx . Monday to Friday from (8 to 16 hrs).