"Evaluation of commercial adjuncts for use in cheese ripening: 3. Prope" by M. El-Soda, S. A. Madkor et al.

Skip to main content

Dairy Science

Title

Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems

Author Info

M. El-Soda, Univesity of Alexandria
S. A. Madkor, Minia University
P. S. Tong, California Polytechnic State University - San Luis ObispoFollow

Publication Date

1999

Recommended Citation

Published in Milchwissenschaft, Volume 54, Issue 5, January 1, 1999, pages 262-265.

Disciplines

Dairy Science

Copyright

1999 Milchwissenschaft

Included in

Dairy Science Commons

COinS

URL: https://digitalcommons.calpoly.edu/dsci_fac/105