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Effect of pH on technological parameters and
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Citation to this article as recorded by
Jana, A.H. and P.K. Mandal, 2011. Manufacturing and quality of Mozzarella cheese: A review. Int. J. Dairy Sci., 6: 199-226. CrossRef |
Mohammed, A.A.A., 2021. Nutritional evaluation and microbiological analysis of white cheese (Gibna Mudaffara) produced in North Kordofan state, Sudan. Pak. J. Nutr., 20: 96-100. CrossRefDirect Link |
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The microbiological and chemical characteristics of mozzarella cheese supplemented with different level of kefir IOP Conference Series: Earth and Environmental Science Vol. 694, Issue 1, 012073, 2021 |
Manufacturing and Quality of Mozzarella Cheese: A Review International Journal of Dairy Science Vol. 6, Issue 4, 199, 2011 |
Nutritional Evaluation and Microbiological Analysis of White Cheese (Gibna Mudaffara) produced in North Kordofan State, Sudan Pakistan Journal of Nutrition Vol. 20, Issue 3, 96, 2021 |
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How to cite this article
O.A.O. El Owni and Sana, E. Osman, 2009. Evaluation of Chemical Composition and Yield of Mozzarella Cheese Using Two Different Methods of Processing. Pakistan Journal of Nutrition, 8: 684-687.
DOI: 10.3923/pjn.2009.684.687
URL: https://scialert.net/abstract/?doi=pjn.2009.684.687
DOI: 10.3923/pjn.2009.684.687
URL: https://scialert.net/abstract/?doi=pjn.2009.684.687