RIPENING CHANGES AND QUALITY OF RECOMBINED MILK BLUE CHEESE AS AFFECTED BY MOLD STRAIN AND SALTING METHOD

Faculty	Agriculture	Year:	1988
Type of Publication:	Article	Pages:	241-255
Authors:	FARAHAT, SM, RABIE, AM, FARAG, AA	DOI:	10.1016/0308-8146(88)90039-8
Journal:	FOOD CHEMISTRY ELSEVIER SCI LTD	Volume:	29
Research Area:	Chemistry; Food Science \& Technology; Nutrition \& Dietetics	ISSN	ISI:A1988P310100001
Keywords :	RIPENING CHANGES , QUALITY , RECOMBINED MILK BLUE
Abstract:	Not Available
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