Normal view MARC view ISBD view

Yield improvement and product quality of mozzarella cheese from cow milk fortified with dried skim milk or dry milk protein concentrate [electronic resource].

By:

Awad, R.A

Language: English Summary language: Arabic Description: p.Fo.53-67Other title:

تحسين التصافي وجودة جبن الموزاريللا الناتج من تدعيم اللبن البقري باللبن الفرز المجفف أو مركز بروتينات اللبن [Added title page title]

Uniform titles:

Annals of agricultural science, Moshtohor, 2008 v.46 (1) [electronic resource].

Subject(s):

Online resources:

In: Annals of Agricultural Science, Moshtohor 2008.v.46(1)Summary: Mozzarella cheese was produced from cow milk fortified with dried skim milk (DSM) in ratios 2, 4, 6% or dry milk protein concentrate (MPC) in ratios 0.5, 1, 2%.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

Mozzarella cheese was produced from cow milk fortified with dried skim milk (DSM) in ratios 2, 4, 6% or dry milk protein concentrate (MPC) in ratios 0.5, 1, 2%.

Summary in Arabic.

There are no comments on this title.

to post a comment.