Ads
-
Related paper
- TRADITIONAL CHEESE PRODUCED IN FOGO ISLAND - CAPE VERDE: PHYSICO-CHEMICAL, SENSORY, HYGIENIC AND SAFETY CHARACTERISTICS
- Chemical composition and in vitro antifungal activity of Zingiber officinale essential oil against foodborne pathogens isolated from a traditional cheese wagashi produced in Benin
- Physico-Chemical Characteristics of Awara Produced from Soybeans Using different Coagulant
- CTINESTERASE ENZYME AND CITRIC ACID ON PHYSICO-CHEMICAL AND SENSORY QUALITY CHARACTERISTICS
- THE QUALITY OF THE SHARRI CHEESE IN THE MICROBIOLOGICAL AND PHYSICO-CHEMICAL ASPECT
- THE QUALITY OF THE SHARRI CHEESE IN THE MICROBIOLOGICAL AND PHYSICO-CHEMICAL ASPECT
- SENSORY PROPERTIES AND PHYSICO-CHEMICAL ANALYZES OF PASTEURIZED MILK
- Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract
- PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE
- Assessment of Some Chemical and Sensory Properties of donkwa Produced from the Blend of Maize and Bambara Groundnut