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Effect of moisture, salt content and ph on the microbiological quality of traditional Egyptian domiati cheese [electronic resource].

By:

Aly, Salwa A

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Language: English Summary language: Arabic Description: p.68-81Other title:

تأثير الرطوبة والملح والاس الهيدروجينى على الخواص الميكروبيولوجية للجبن الدمياطى المصرى [Added title page title]

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Assiut veterinary medical journal, 2007 v. 53 (115) [electronic resource].

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Full Text Article.

In: Assiut Veterinary Medical Journal 2007.v.53(115)Summary: This study was performed to investigate chemical and microbiological characteristics of 40 random samples of traditional white soft Domiati cheese purchased from various markets in Cairo and Giza Governorates,

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This study was performed to investigate chemical and microbiological characteristics of 40 random samples of traditional white soft Domiati cheese purchased from various markets in Cairo and Giza Governorates,

Summary in Arabic.

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