Microbiological, physicochemical, and biochemical changes during the ripening of a camembert cheese made from pasteurized cow’s milk
Other Title(s)
التغيرات في الخصائص الميكروبية و الفيزيوكيميائية و الكيمو حيوية أثناء نضاج جبنة المصنوعة من حليب بقري مبستر
Joint Authors
Guizani, Najib
al-Mughiri, Majid
al-Ruzeiqi, Muhammad
Source
Journal for Scientific Resarch
Issue
Vol. 5, Issue 1 (30 Jun. 2000), pp.45-50, 6 p.
Publisher
Sultan Qaboos University College of Agricultural and Marine Sciences
Publication Date
2000-06-30
Country of Publication
Oman
No. of Pages
6
Main Subjects
American Psychological Association (APA)
Guizani, Najib& al-Mughiri, Majid& al-Ruzeiqi, Muhammad. 2000. Microbiological, physicochemical, and biochemical changes during the ripening of a camembert cheese made from pasteurized cow’s milk. Journal for Scientific Resarch،Vol. 5, no. 1, pp.45-50.
https://search.emarefa.net/detail/BIM-709975
Modern Language Association (MLA)
Guizani, Najib…[et al.]. Microbiological, physicochemical, and biochemical changes during the ripening of a camembert cheese made from pasteurized cow’s milk. Journal for Scientific Resarch Vol. 5, no. 1 (Jun. 2000), pp.45-50.
https://search.emarefa.net/detail/BIM-709975
American Medical Association (AMA)
Guizani, Najib& al-Mughiri, Majid& al-Ruzeiqi, Muhammad. Microbiological, physicochemical, and biochemical changes during the ripening of a camembert cheese made from pasteurized cow’s milk. Journal for Scientific Resarch. 2000. Vol. 5, no. 1, pp.45-50.
https://search.emarefa.net/detail/BIM-709975
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 45-46
Record ID
BIM-709975
