Effect of using different types of animal rennet on the chemical, bacteriological and Sensory properties of white soft pickled cheese “Domiati Type”

Effect of using different types of animal rennet on the chemical, bacteriological and Sensory properties of white soft pickled cheese “Domiati Type”

Research Authors
El-Gazzar,F.E.; Fahmy ,M.A Hanafy, N.El-Hoda
Research Department
Department of Dairy Science
Research Member
Mohamed Abd El-Aziz Mohamed Fahmy Zakzouk
Research Pages
pp. 343-354
Research Vol
Vol.18 No.4
Research Year
1987