Open AccessEffect of Different Processing Conditions on the Physicochemical and Sensorial Characteristics of Cheddar Cheese Prepared from Different Milk Sources
Author(s) -
Abdul Rehman,
Ahmed Bilal,
Muhammad Imran,
Muhammad Rizwan,
Ravi Prakash Jha,
A. F. Jamal,
Sundus Khan,
Zainab Abd Ali,
Hafiz Muhammad Zubair
Publication year - 2021
Publication title -
acta scientific nutritional health
Language(s) - English
Resource type - Journals
ISSN - 2582-1423
DOI - 10.31080/asnh.2020.05.0878
Subject(s) - food science , chemistry