EFFECT OF SMOKING PROCESS ON THE QUALITY OF RAS CHEESE
SAMAH MOHAMED AHMED SHALABY;
Abstract
ABSTRACT
The effect of liquids smoke and cheese age on the quality of the resultant smoked Ras cheese were investigated in two experiments. In the first one Ras cheese batches were dipped in salty (20% NaCl) liquid smoke for 4, 5, 6 and 7 hours after salt
The effect of liquids smoke and cheese age on the quality of the resultant smoked Ras cheese were investigated in two experiments. In the first one Ras cheese batches were dipped in salty (20% NaCl) liquid smoke for 4, 5, 6 and 7 hours after salt
Other data
| Title | EFFECT OF SMOKING PROCESS ON THE QUALITY OF RAS CHEESE | Authors | SAMAH MOHAMED AHMED SHALABY | Keywords | EFFECT OF SMOKING PROCESS ON THE QUALITY OF RAS CHEESE | Issue Date | 2001 | Description | ABSTRACT The effect of liquids smoke and cheese age on the quality of the resultant smoked Ras cheese were investigated in two experiments. In the first one Ras cheese batches were dipped in salty (20% NaCl) liquid smoke for 4, 5, 6 and 7 hours after salt |
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