NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE
Domiati cheese was manufactured using traditional method and UF-technique. All fresh samples of Domiati cheese were evaluated for the appearance, flavour, richness, spreadability and overall acceptance. The gross composition such as total solids, fat, total nitrogen, salt, ash, soluble nitrogen, aci...
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| Hoofdauteurs: | , |
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| Formaat: | Artigo |
| Taal: | Árabe |
| Gepubliceerd in: |
Mansoura University, Faculty of Agriculture
2000-08-01
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| Reeks: | Journal of Food and Dairy Sciences |
| Onderwerpen: | |
| Online toegang: | https://jfds.journals.ekb.eg/article_259450_9f8d0e23493c5b1e028dccca76459341.pdf |
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