LABAN RAYEB AND YOGHURT: SENSORY, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES
This investigation was run to study some sensory, rheological, chemical and microbiological properties of some fermented dairy products sold in Assiut city, Egypt. The products were represented in Laban Rayeb and yoghurt, in which 100 samples (each product 50 samples) were collected randomly from di...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Full contents: Assiut University, Faculty of Veterinaty Medicine
2012-01-01
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| سلاسل: | Assiut Veterinary Medical Journal |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://avmj.journals.ekb.eg/article_171844_86c88f72d8a639af9c7114f310a9e0fc.pdf |
| الوسوم: |
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