COMPARATIVE STUDIES ON STRUCTURE OF EGYPTIAN DOMIATI CHEESE AND ANOTHER NEW TYPE OF BRINE CHEESE

被引：0

作者：

KNOOP, AM ^{[1
]}

OMAR, M ^{[1
]}

PETERS, KH ^{[1
]}

机构：

[1] BUNDESANSTALT MILCH FORSCH,INST PHYS,KIEL,FED REP GER

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1976年 / 31卷 / 12期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：745 / 748

页数：4

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[1] STUDIES ON EGYPTIAN DOMIATI CHEESE
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[J]. JOURNAL OF DAIRY RESEARCH, 1950, 17 (03) : 312 - &
[2] EGYPTIAN DOMIATI SOFT WHITE PICKLED CHEESE
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[J]. NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1986, 21 (03): : 167 - 190
[3] Biodiversity of bacterial ecosystems in traditional Egyptian Domiati cheese
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[8] NEW TYPE OF DOMIATI CHEESE OF POTENTIAL BENEFIT TO PEOPLE WITH HIGH BLOOD CHOLESTEROL
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[10] Biogenic amines content of the Egyptian Domiati cheese in relation to chemical composition and ripening indices
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