The Effect of adjusting pH on stretchability and meltability to white brined Nabulsi cheese

American Journal of Applied Sciences

Volumn 6, Issue 4, 2009, Pages 543-550

  Mazahreh, Ayman Suliman ^a   Quasem, Jihad M ^a   Al Shawabkeh, Ali Faleh ^a   Afaneh, Ibrahim Abdullah ^b  

^a AL BALQA APPLIED UNIVERSITY   (Jordan)

^b AL QUDS UNIVERSITY   (Palestine)

Author keywords

Nabulsi cheese; PH; Stretchability and meltability

Indexed keywords

EID: 65649145137     PISSN: 15469239     EISSN: 15543641     Source Type: Journal    
DOI: 10.3844/ajas.2009.543.550     Document Type: Article

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