Article
Lteif, L.; Olabi, A.; Baghdadi, O.; Toufeili, I.
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi
Source: JOURNAL OF DAIRY SCIENCE
Year published: 2009 y.
Volume: 92, 9
Pages: p. 4135-4145
Libraries: TUN
Signature: А 178

Keywords: cheese











See more about the: