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Publications by Agim Rysha

Sensory Properties and Chemical Composition of Sharri Cheese From Kosovo

English

Dietary Habits and Food Frequency Intake of Preschool Children

Nutrition and Food Science

English

Related publications

Effect of Salt Concentration on Weight Loss, Chemical Composition and Sensory Characteristics of Sudanese White Cheese

International Journal of Dairy Science

English

Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening

Asian-Australasian Journal of Animal Sciences

English

Chemical Composition and Sensory and Pasting Properties of Blends of Maize-African Yam Bean Seed

Journal of Nutritional Health & Food Science

English

Phenolic Composition and Sensory Properties of Ciders Produced From Latvian Apples

Proceedings of the Latvia University of Agriculture

English

Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”

Dairy Science and Technology

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Technology and Chemical Composition of Beaten Cheese in Republic of Macedonia

Biotechnology in Animal Husbandry

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Chemical, Microbiological and Sensory Evaluation of Some Roquefort Cheese Existed in Egyptian Markets

Journal of Food and Dairy Sciences

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Physico-Chemical and Rheological Properties of Prato Cheese During Ripening

African Journal of Biotechnology

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Some Properties of Cheese Lipase Extracted From Cheddar Cheese

Nihon Chikusan Gakkaiho

English