Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin: A Review
Research output: Contribution to journal › Journal article › Research › peer-review
Documents
- Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel
Final published version, 328 KB, PDF document
Original language | English |
---|---|
Journal | East Africa Journal of Sciences |
Volume | 11 |
Issue number | 2 |
Pages (from-to) | 99-106 |
Number of pages | 8 |
ISSN | 1992-0407 |
Publication status | Published - 2017 |
Number of downloads are based on statistics from Google Scholar and www.ku.dk
No data available
ID: 195194410