The use of soybean milk in soft cheese making : II. Organoleptic and chemical properties of Domiati cheese made from a mixture of soybean milk and whole milk

✍ Scribed by N. H. METWALLI; S. I. SHALABI; A. S. ZAHRAN; O. EL-DEMERDASH

• Book ID: 108805220
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 456 KB
• Volume: 17
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1982.tb00186.x