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Article

Sensory and textural properties of Queso Blanco-type cheese influenced by acid type;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 1995

Volume: 78, 8

Pages: 1649-1656

Signature: А173

ID: TUNAR0003362

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Article

Shakeel-Ur-Rehman;

Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 5

Pages: 1608-1615 с.

Signature: А 173

ID: TUNAR0034096

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Article

Shakeel-Ur-Rehman;

The effect of application of cold natural smoke on the rippening of Cheddar cheese;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 6

Pages: 1910-1917 с.

Signature: А 173

ID: TUNAR0034917

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Article

Shakeel-Ur-Rehman, N. Y.;

Use of dry milk protein concentrate in pizza cheese manifactured by culture or direct acidification;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2003

Volume: 86, 12

Pages: 3841-3848с.

Signature: А 173

ID: TUNAR0036941

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