A comparative study of the changes in different parameters and in the antioxidant activity of Dhaka- and Gouda-type cheeses during ripening

Milchwissenschaft

Volumn 65, Issue 2, 2010, Pages 161-165

  Parvin, Shahnaz ^a,c   Rahman, Md Morshedur ^b   Shimazaki, Kei Ichi ^b   Kato, Isao ^a  

^a RAKUNO GAKUEN UNIVERSITY   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

^c BANGLADESH OPEN UNIVERSITY   (Bangladesh)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77951753026     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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