## Abstract Employing crude coagulants from sodom apple __Calotropis procera__, processing conditions of 65–85°C for 40–65 min and reduced pH, reductions in microbial population were found in a locally‐produced soft, white cheese “wara”. The finished product “wara” did not keep well under ambient c
✦ LIBER ✦
Effect of heat treatment on the wettability of white ash and soft maple by water
✍ Scribed by Duygu Kocaefe; Sandor Poncsak; Geneviève Doré; Ramdane Younsi
- Publisher
- Springer-Verlag
- Year
- 2008
- Tongue
- English
- Weight
- 429 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0018-3768
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