Research Article
The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey

Citation to this article as recorded by ASCI
Abdel Razig, K.A. and N.A.A. Babiker, 2009. Chemical and microbiological properties of Sudanese white soft cheese made by direct acidification technique. Pak. J. Nutr., 8: 1138-1143.
CrossRef  |  Direct Link  |  

El-Bakry, M., 2012. Salt in cheese: A review. Curr. Res. Dairy Sci., 4: 1-5.
CrossRef  |  Direct Link  |  

Hamid, O.I.A., O.A.O. El Owni and M.T. Musa, 2008. Effect of salt concentration on weight loss, chemical composition and sensory characteristics of sudanese white cheese. Int. J. Dairy. Sci., 3: 79-85.
CrossRef  |  Direct Link  |  

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
©  2021 Science Alert. All Rights Reserved