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1.
Accelerated edam cheese ripening with flavour AGE cp enzyme preparation added to cheese curd
M.M., Nasr; Laila M., Youssef; A.A., Kandeel.
Egyptian Journal of Food Science. 1992; 20 (2): 285-293
in English | IMEMR | ID: emr-23617

Subject(s)
Growth Substances , Enzymes
2.
modified method for the manufacture of white soft cheese from concentrated recombined milk [Sup]
Abdel Kader A., Hefny; A.A., Kandeel.
Egyptian Journal of Food Science. 1990; 18 (4): 67-78
in English | IMEMR | ID: emr-15918

Subject(s)
Milk
3.
Behaviour of yoghurt starter in both concentrated reconstituted skimmilk and recombined milk: I- Effect on some physiochemical properties
Abdel Kader A., Hefny; A.A., Kandeel; Sh.G., Osman.
Egyptian Journal of Food Science. 1990; 18 (Supp. 4): 45-59
in English | IMEMR | ID: emr-15930

Subject(s)
Milk
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