Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico

Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico

Show other versions (1)

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:
Bibliographic Details
Main Authors: Hernández Morales, Carolina, Hernández Montes, Arturo, Villegas de Gante, Abraham Z., Aguirre Mandujano, Eleazar
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!
id rev-remexcp-article1446
record_format ojs
spelling rev-remexcp-article14462020-01-09T15:52:43Z Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico El proceso socio-técnico de producción de queso añejo de Zacazonapan, Estado de México Hernández Morales, Carolina Hernández Montes, Arturo Villegas de Gante, Abraham Z. Aguirre Mandujano, Eleazar Milk, Agroindustrial system, Cheese, Zacazonapan Leche, Sistema agroindustrial, Queso, Zacazonapan 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. Se estudiaron las características fisicoquímicas de la leche usada para la elaboración del Queso Añejo Zacazonapan, un queso semiduro y duro producido en el Estado de México, los parámetros de fabricación y su sistema agroindustrial (SAI). Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias 2012-01-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/1446 Revista Mexicana de Ciencias Pecuarias; Vol. 2, Núm. 2 (2011): Abril-Junio Revista Mexicana de Ciencias Pecuarias; Vol. 2, Núm. 2 (2011): Abril-Junio 2448-6698 2007-1124 spa https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/1446/1441 http://creativecommons.org/licenses/by-nc-sa/4.0
institution INIFAP
collection OJS
country México
countrycode MX
component Revista
access En linea
databasecode rev-remexcp
tag revista
region America del Norte
libraryname Biblioteca INIFAP
language spa
format Digital
author Hernández Morales, Carolina
Hernández Montes, Arturo
Villegas de Gante, Abraham Z.
Aguirre Mandujano, Eleazar
spellingShingle Hernández Morales, Carolina
Hernández Montes, Arturo
Villegas de Gante, Abraham Z.
Aguirre Mandujano, Eleazar
Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
author_facet Hernández Morales, Carolina
Hernández Montes, Arturo
Villegas de Gante, Abraham Z.
Aguirre Mandujano, Eleazar
author_sort Hernández Morales, Carolina
title Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
title_short Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
title_full Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
title_fullStr Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
title_full_unstemmed Socio-technical production process of Zacazonapan añejo cheese, a traditional cheese from the State of Mexico
title_sort socio-technical production process of zacazonapan añejo cheese, a traditional cheese from the state of mexico
description 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.
publisher Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
publishDate 2012
url https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/1446
work_keys_str_mv AT hernandezmoralescarolina sociotechnicalproductionprocessofzacazonapananejocheeseatraditionalcheesefromthestateofmexico
AT hernandezmontesarturo sociotechnicalproductionprocessofzacazonapananejocheeseatraditionalcheesefromthestateofmexico
AT villegasdeganteabrahamz sociotechnicalproductionprocessofzacazonapananejocheeseatraditionalcheesefromthestateofmexico
AT aguirremandujanoeleazar sociotechnicalproductionprocessofzacazonapananejocheeseatraditionalcheesefromthestateofmexico
AT hernandezmoralescarolina elprocesosociotecnicodeproducciondequesoanejodezacazonapanestadodemexico
AT hernandezmontesarturo elprocesosociotecnicodeproducciondequesoanejodezacazonapanestadodemexico
AT villegasdeganteabrahamz elprocesosociotecnicodeproducciondequesoanejodezacazonapanestadodemexico
AT aguirremandujanoeleazar elprocesosociotecnicodeproducciondequesoanejodezacazonapanestadodemexico
_version_ 1756041226315890688

Similar Items