Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

Autor:	El-Safty, M. S. Safaa, M. Mokbel
Rok vydání:	2020
Předmět:	biology Tissue transglutaminase Chemistry media_common.quotation_subject biology.protein Quality (business) Sensory system Food science Chemical composition media_common
Zdroj:	Ismailia Journal of Dairy Science & Technology. 7:45-53
ISSN:	2636-2767
DOI:	10.21608/ijds.2020.156301
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::93db7ec489a9e47aeeaecc5d1bfaf95c https://doi.org/10.21608/ijds.2020.156301 Zobrazit plný text záznamu