Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
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DOI: 10.3390/foods8100509
Abstract: Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity… read more here.
Keywords: physicochemical sensorial; cheese; microbiological characterization; sensorial microbiological ... See more keywords