Improving the quality of Domiati cheese made from recombined milk
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 20 (2) , 85-96
- https://doi.org/10.1016/0308-8146(86)90145-7
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Direct Chromatographic Determination of Acetic, Propionic and Butyric Acids in CheeseJournal of Dairy Science, 1953
- 429. Studies on Egyptian Domiati cheeseJournal of Dairy Research, 1950