EFFECT OF SMOKING ON THE KEEPING QUALITY OF RAS CHEESE

Faculty Agriculture Year: 2013
Type of Publication: ZU Hosted Pages:
Authors:
Ali Abdelrahman Ali Abdelglel
Journal: J. Biol. Chem. Environ. J. Biol. Chem. Environ. Volume:
Keywords : EFFECT , SMOKING , , KEEPING QUALITY , RAS CHEESE    
Abstract:
In this study, the effect of liquid smoking on the keeping quality of Ras cheese manufactured with traditional starter and adjunct culture was investigated. Ras cheese samples were soaked in salty liquid smoke (2%) for 4, 5 and 6 hours afte
    
     
 
       

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