Study of the soft cheese composition produced from a mixture of sheep and camel milk at different storage periods using the enzyme trypsin and calcium chloride

Autor:	Ali M. Saadi, Ali, F. F., Jasim, A. Y.
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::17eec4dfff5862953744d9666c2b157c http://www.scopus.com/inward/record.url?eid=2-s2.0-85075938052&partnerID=MN8TOARS Zobrazit plný text záznamu