The Effect of Storage Period on the Chemical Composition and Coliform Microflora of Wara Cheese-Reference-Cited by-同舟云学术

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The Effect of Storage Period on the Chemical Composition and Coliform Microflora of Wara Cheese

Published:2006-06-15 Issue:2 Volume:1 Page:126-130
ISSN:1811-9743
Container-title:International Journal of Dairy Science
language:
Short-container-title:International J. of Dairy Science

Author:

. O.A. Alalade,. J.A. Adeneye

Publisher

Science Alert

Subject

Animal Science and Zoology,Food Animals

Link

https://www.scialert.net/fulltext/?doi=ijds.2006.126.130&org=10

Cited by 5 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. Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin;Heliyon;2022-09

2. Processing and Preservation Methods of Wagashi Gassirè, a Traditional Cheese Produced in Benin;SSRN Electronic Journal;2022

3. Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant;PLOS ONE;2018-03-21

4. Effect of natural fermentation on quality and sensory properties of soy-wara (a Nigerian fried soy-cheese);Journal of Culinary Science & Technology;2018-02-05

5. A preliminary study on the quality and safety of street-vended warankasi (a Nigerian soft white cheese) from Ibadan, Oyo state, Nigeria;British Food Journal;2017-02-06

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