Open AccessQuality Evaluation of “Ricotta” Cheese Produced at Laboratory Level
Author(s) -
Abdel Moneim E. Sulieman,
Aisha S. Eljack,
Zakaria A. Salih
Publication year - 2013
Publication title -
international journal of food science and nutrition engineering
Language(s) - English
Resource type - Journals
eISSN - 2166-5168
pISSN - 2166-5192
DOI - 10.5923/j.food.20120206.02
Subject(s) - food science , chemistry , dairy industry , whey protein , yeast , moisture , plate count , biology , bacteria , organic chemistry , biochemistry , genetics