Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

Research output: Contribution to journal › Article › peer-review

21 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness'. Together they form a unique fingerprint.

Keyphrases

Food Science