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A STUDY ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF PROCESSED CHEESE
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Abstract: Part (1) of the present study concerned with analysis of market processed cheese since a total of 48 processed cheese spread (PCS) samples representing 16 brands were randomly collected and tested for composition and some properties. This was also carried on 30 processed cheese block (PCB) samples representing different 10 brands located in the Egyptian market.
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| Publication year |
2020
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| Publication Type |
Master Thesis
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