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Rheological properties of ultrafiltrated herby white cheese [electronic resource].

By:

Foda, Mervat I

Contributor(s):

Heikal, Y. A

Language: English Summary language: Arabic Description: p.4593-4605Other title:

الخواص الريولوجية للجبن الأبيض بالاعشاب الطبية المصنع بنظام الترشيح الفائق [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2009 v. 34 (5) Part A [electronic resource].

Subject(s):

Online resources:

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (5)Part ASummary: Herby white cheese is considered as a new product in the Egyptian markets.Buffalo's milk retentate was used with dried speanmint or its essential oil to study the rheological characteristics of herby white cheese.

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Herby white cheese is considered as a new product in the Egyptian markets.Buffalo's milk retentate was used with dried speanmint or its essential oil to study the rheological characteristics of herby white cheese.

Summary in Arabic.

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