THE USE OF SOYBEAN MILK IN SOFT CHEESE MAKING .2. ORGANOLEPTIC AND CHEMICAL-PROPERTIES OF DOMIATI CHEESE MADE FROM A MIXTURE OF SOYBEAN MILK AND WHOLE MILK

被引：0
|
作者：
METWALLI, NH [1 ]
SHALABI, SI [1 ]
ZAHRAN, AS [1 ]
ELDEMERDASH, O [1 ]
机构：
[1] MINIA UNIV,COLL AGR,DEPT FOOD TECHNOL & DAIRY,MINIA,EGYPT
来源：
JOURNAL OF FOOD TECHNOLOGY | 1982年 / 17卷 / 03期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：297 / 305
页数：9
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