AN ATTEMPT TO PRODUCE LOW FAT CEPHALOTYRE (RAS) CHEESE OF ACCEPTABLE QUALITY

被引：13

作者：

ELNESHAWY, AA

BAKY, AAA

RABIE, AM

ASHOUR, MM

机构：

来源：

FOOD CHEMISTRY | 1986年 / 22卷 / 02期

关键词：

D O I：

10.1016/0308-8146(86)90030-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：123 / 137

页数：15

共 24 条

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[4]

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[5]

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[7]

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[9] FACTORS AFFECTING CHARACTERISTICS COMPOSITION AND QUALITY OF SKIMMILK CHEESE [J].

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MCDONOUGH, FE ;

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