QUALITY IMPROVEMENT OF LOW FAT SPREADABLE PROCESSED CHEESE
AHMED BEHDAL SHAZLY MOHAMED;
Abstract
Production of processed cheese and factors influencing its characteristics have been described in many publications. In recent years low fat processed cheese has entered the marketplace and the use of ingredients other than natural cheese in the manufact
Other data
| Title | QUALITY IMPROVEMENT OF LOW FAT SPREADABLE PROCESSED CHEESE | Other Titles | تحسين جودة الجبن المطبوخ القابل للفرد منخفض الدهن | Authors | AHMED BEHDAL SHAZLY MOHAMED | Keywords | QUALITY IMPROVEMENT OF LOW FAT SPREADABLE PROCESSED CHEESE | Issue Date | 2009 | Description | Production of processed cheese and factors influencing its characteristics have been described in many publications. In recent years low fat processed cheese has entered the marketplace and the use of ingredients other than natural cheese in the manufact |
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