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Data · dataset · 2023

Stability of neutral and fermented sheep/ goat whey: screening of stabilizers

Listed in REDU - Unicamp Institutional Research Data Repository

These data refer to the measurement of pH, absorbance at 600 nm and % sedimentation of samples produced with goat/ sheep cheese and ricota whey added with different stabilizers (measures were carried out after 7 days of samples atorage at 7º C)

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Where it is published

Catalogue records · 1

Topics

Stated by source
Agricultural Sciences
From keywords
Life Sciences
Inferred from text
Crop and pasture production 68%
Provenance · 1 source records, 9 field assertions
SourceKeyLast seenRaw
REDU - Unicamp Institutional Research Data Repositorydoi:10.25824/redu/FSJJ0L9 d agoJSON v1
FieldAssertionExtractorEvidence
concepts[field].anzsrc:group:3004enrichment · redu unicamp brtaxonomy-embedding@1.1.0title+keywords+description (68%)
concepts[field].dataverse_subject:agricultural-sciencessource · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
concepts[field].local:field:life-sciencesmapping · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
created_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
descriptionsource · redu unicamp brconnector:redu_unicamp_br@1.0.0/description
publication_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
titlesource · redu unicamp brconnector:redu_unicamp_br@1.0.0/name
updated_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
version_labelsource · redu unicamp brconnector:redu_unicamp_br@1.0.0