"Effect of smoking on the keeping quality of Ras cheese" تأثير التدخين على قوة حفظ الجبن الراس

Faculty Agriculture Year: 2013
Type of Publication: ZU Hosted Pages: 281-296
Authors:
Elsayed Mohamed Abdel Wahed Khalil
Journal: J. Biol. Chem. Environ. Sci., 2013, 8(4), 281-296 J. Biol. Chem. Environ. Sci. Volume: 8
Keywords : "Effect , smoking , , keeping quality , , cheese" تأثير التدخين    
Abstract:
In this study, the effect of liquid smoking on the keeping quality of Ras cheese manufactured with traditional starter and adjunct culture was investigated. Ras cheese samples were soaked in salty liquid smoke (2%) for 4, 5 and 6 hours aft
    
     
 
       

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