A review of natural cheese and imitation cheese
Author:
Affiliation:
1. Division of Food Technology School of Industrial Technology Universiti Sains Malaysia Minden Malaysia
2. School of Mechanical Engineering Universiti Sains Malaysia Nibong Tebal Malaysia
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16112
Reference181 articles.
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5. Ahmed B. S. M.(2009).Quality improvement of low fat spreadable processed cheese. M.Sc. Thesis Ain Shams University Egypt.
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