G.M. Mari
Department of Dairy Technology, Faculty of Animal Production and Technology, Shaheed Benazir Bhutto University of Veterinary Animal Sciences, Sakrand, Pakistan
M. Khaskheli
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
A.S. Jatoi
Department of Poultry Husbandry, Shaheed Benazir Bhutto University of Veterinary Animal Sciences, Sakrand, Pakistan
I.H. Qazi
Department of Anatomy and Histology, Shaheed Benazir Bhutto University of Veterinary Animal Sciences, Sakrand, Pakistan
M. Samina
Department of Biochemistry and Physiology, Shaheed Benazir Bhutto University of Veterinary Animal Sciences, Sakrand, Pakistan
A. Talpur
Department of Dairy Technology, Faculty of Animal Production and Technology, Shaheed Benazir Bhutto University of Veterinary Animal Sciences, Sakrand, Pakistan
S. Majeed
Department of Dairy Technology, Faculty of Animal Production and Technology, Shaheed Benazir Bhutto University of Veterinary Animal Sciences, Sakrand, Pakistan
A.H. Soomro
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan
L. Rukhsana
Department of Animal Breeding and Genetics, Shaheed Benazir Bhutto University of Veterinary Animal Sciences, Sakrand, Pakistan
A. Samad
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
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How to cite this article
G.M. Mari, M. Khaskheli, A.S. Jatoi, I.H. Qazi, M. Samina, A. Talpur, S. Majeed, A.H. Soomro, L. Rukhsana and A. Samad, 2014. Compositional and Rheological Properties of Mozzarella Cheese Prepared from Buffalo Milk. Pakistan Journal of Nutrition, 13: 533-536.
DOI: 10.3923/pjn.2014.533.536
URL: https://scialert.net/abstract/?doi=pjn.2014.533.536
DOI: 10.3923/pjn.2014.533.536
URL: https://scialert.net/abstract/?doi=pjn.2014.533.536