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

Journal of Food and Dairy Sciences

doi 10.21608/jfds.2019.77370

Full Text

Abstract

Available in

Date

Authors

Publisher

Egypts Presidential Specialized Council for Education and Scientific Research

Related search

Evaluation of Some Microbiological and Chemical Parameters of Campania Buffalo Ricotta Cheese

Italian Journal of Food Safety
Food Science
2017English

Chemical, Microbiological and Sensory Evaluation of Mayonnaise Prepared From Ostrich Eggs

Grasas y Aceites
Organic ChemistryFood Science
2008English

Evaluation of Little Millet Paddu for Physico-Chemical Nutritional, Microbiological and Sensory Attributes

Asian Journal of Dairy and Food Research
2016English

Technological Optimisation of Picante Cheese Using Microbiological, Chemical and Physical Criteria

Journal of Food Engineering
Food Science
1999English

Sensory Properties and Chemical Composition of Sharri Cheese From Kosovo

Mljekarstvo
Animal ScienceZoologyFood Science
2014English

The Effect of Sorbate on Microbiological, Sensory Properties and Ripening Parameters of Kashar Cheese

Food and Health
2018English

Physical-Chemical, Microbiological and Sensory Properties of Fructooligosaccharides Enriched Yogurt

Científic@ - Multidisciplinary Journal
2018English

Effect of Packaging Materials on the Chemical and Microbiological Quality of Romi Cheese

International Journal of Current Microbiology and Applied Sciences
2018English

Technological, Microbiological and Chemical Characteristics of Pannerone, a Traditional Italian Raw Milk Cheese

Dairy Science and Technology
BiochemistryFood Science
2009English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy