Mohamed Osman Mohamed Abdalla
Department of Dairy Production, Faculty of Animal Production, University of Khartoum,Shambat, P.O. Box 32, Postal Code 13314, Khartoum North, Sudan
El Imam Hassan Sulieman Mohammed
Department of Dairy Production, Faculty of Animal Production, University of Khartoum,Shambat, P.O. Box 32, Postal Code 13314, Khartoum North, Sudan
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How to cite this article
Mohamed Osman Mohamed Abdalla and El Imam Hassan Sulieman Mohammed, 2010. Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda). Pakistan Journal of Nutrition, 9: 205-208.
DOI: 10.3923/pjn.2010.205.208
URL: https://scialert.net/abstract/?doi=pjn.2010.205.208
DOI: 10.3923/pjn.2010.205.208
URL: https://scialert.net/abstract/?doi=pjn.2010.205.208