Chemical composition, proteolysis, rheological and organoleptic properties of cheddar cheese as affected by various high hydrostatic pressure treatments during ripening
Other Title(s)
تأثير المعاملة بمستويات مختلفة من الضغط الهيدروستاتيكى العالي على التركيب الكيماوي و التحلل البروتيني و الخواص الريولوجية و الحسية للجبن التشيدر خلال التسوية
Joint Authors
al-Zahiri, Ahmad Abd al-Rahman
Abd al-Jalil, Ali Abd al-Rahman
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 44, Issue 2 (30 Apr. 2017), pp.591-603, 13 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2017-04-30
Country of Publication
Egypt
No. of Pages
13
Main Subjects
American Psychological Association (APA)
Abd al-Jalil, Ali Abd al-Rahman& al-Zahiri, Ahmad Abd al-Rahman. 2017. Chemical composition, proteolysis, rheological and organoleptic properties of cheddar cheese as affected by various high hydrostatic pressure treatments during ripening. Zagazig Journal for Agricultural Researches،Vol. 44, no. 2, pp.591-603.
https://search.emarefa.net/detail/BIM-851884
Modern Language Association (MLA)
Abd al-Jalil, Ali Abd al-Rahman& al-Zahiri, Ahmad Abd al-Rahman. Chemical composition, proteolysis, rheological and organoleptic properties of cheddar cheese as affected by various high hydrostatic pressure treatments during ripening. Zagazig Journal for Agricultural Researches Vol. 44, no. 2 (2017), pp.591-603.
https://search.emarefa.net/detail/BIM-851884
American Medical Association (AMA)
Abd al-Jalil, Ali Abd al-Rahman& al-Zahiri, Ahmad Abd al-Rahman. Chemical composition, proteolysis, rheological and organoleptic properties of cheddar cheese as affected by various high hydrostatic pressure treatments during ripening. Zagazig Journal for Agricultural Researches. 2017. Vol. 44, no. 2, pp.591-603.
https://search.emarefa.net/detail/BIM-851884
Data Type
Journal Articles
Language
English
Record ID
BIM-851884
