Microbiological and chemical profile of Lebanese qishta [heat-coagulated milk]
Author:
Publisher
World Health Organization Regional Office for the Eastern Mediterranean (WHO/EMRO)
Subject
General Medicine
Link
http://applications.emro.who.int/emhj/V16/09/16_9_2010_0937_0941.pdf
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Foodborne infections in the Middle East;Food Safety in the Middle East;2022
2. Current State of Salmonella, Campylobacter and Listeria in the Food Chain across the Arab Countries: A Descriptive Review;Foods;2021-10-05
3. Utilization of front-face fluorescence spectroscopy for monitoring lipid oxidation during Lebanese Qishta aging;LWT;2020-08
4. Prevalence of non-typhoidal Salmonella enterica in food products in the Middle East and North Africa: A systematic review and meta-analysis;Food Control;2020-03
5. Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures;Foods;2020-01-24
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