EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK
This study was conducted to compare the usage of buffalo milk either raw, pasteurized or pasteurized with starter culture in the manufacture of Egyptian soft Domiati cheese. In addition, studing the chemical, microbial characterization and evaluation of biogenic amines throughout the ripening. The r...
Kaydedildi:
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Árabe |
| Baskı/Yayın Bilgisi: |
Mansoura University, Faculty of Agriculture
2009-06-01
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| Seri Bilgileri: | Journal of Food and Dairy Sciences |
| Konular: | |
| Online Erişim: | https://jfds.journals.ekb.eg/article_115331_5083f39331fff2db4960aff789228fc3.pdf |
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