Manufacture of egyptian, soft and pickled cheeses
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/P832348R764Q837J.pdf
Reference326 articles.
1. Abd-El-Malek, Y. & Demerdash, M. (1970) In: Second Conference of Microbiology, Cairo, p. 151.
2. Abdel-Moneim, R. B. (1978) Studies on the Nutritional Value and Hygienic Conditions of Fermented Milks. Thesis, HIPH, Alexandria, Egypt.
Cited by 2 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. Traditional milk processing and value-added dairy products in selected Arab countries;International Journal of Dairy Technology;2017-04-07
2. Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks;Comprehensive Reviews in Food Science and Food Safety;2013-01
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