Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese-Reference-Cited by-同舟云学术

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Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese

Published:1997-06 Issue:6-7 Volume:7 Page:473-478
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Azarnia S.,Ehsani M.R.,Mirhadi S.A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference20 articles.

1. Domiati and Feta type cheeses;Abd El-Salam,1987

2. Changes in proteins of Domiati cheese during pickling;Abd El-Salam;Journal of Dairy Research,1972

3. Manufacture of Egptian soft and pickled cheeses;Abou-Donia,1991

4. Association Francaise de Normalisation,1986

5. Les fromages;Alais,1984

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