Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets
Eight blue-veined type cheeses (one domestic, seven imported Roquefort cheeses) were examined. Results showed that, % of fat and fat in dry matter ranged between (29 to 36) and (52.51 to 64.96), respectively. Moisture and total solids contents ranging between (39.44 to 45.02) and (54.98 to 60.56)...
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| Materialtyp: | Artigo |
| Språk: | Árabe |
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Mansoura University, Faculty of Agriculture
2019-12-01
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| Serie: | Journal of Food and Dairy Sciences |
| Ämnen: | |
| Länkar: | https://jfds.journals.ekb.eg/article_77370_550029c94ebbf5065cea9b0205693843.pdf |
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