A.G. Mohamed
Dairy Laboratory, National Research Centre 33th, Tahrir St. Dokki, Cairo, Egypt
Hayam M. Abbas
Dairy Laboratory, National Research Centre 33th, Tahrir St. Dokki, Cairo, Egypt
Jihan M. Kassem
Dairy Laboratory, National Research Centre 33th, Tahrir St. Dokki, Cairo, Egypt
LiveDNA: 20.7763
Hala M.A. Bayoumi
Dairy Laboratory, National Research Centre 33th, Tahrir St. Dokki, Cairo, Egypt
Salwa M. Kassem
Cell Biology, National Research Centre 33th, Tahrir St. Dokki, Cairo, Egypt
Thanaa M.T. Shoman
Cell Biology, National Research Centre 33th, Tahrir St. Dokki, Cairo, Egypt
Mahrousa M. Hassanane
Cell Biology, National Research Centre 33th, Tahrir St. Dokki, Cairo, Egypt
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How to cite this article
A.G. Mohamed, Hayam M. Abbas, Jihan M. Kassem, Hala M.A. Bayoumi, Salwa M. Kassem, Thanaa M.T. Shoman and Mahrousa M. Hassanane, 2016. Effect of Emulsifying Salt Type on Physiochemical Properties of Processed Cheese as Well as Genetic and Biochemical Changes in Male Mice. International Journal of Dairy Science, 11: 1-10.
DOI: 10.3923/ijds.2016.1.10
URL: https://scialert.net/abstract/?doi=ijds.2016.1.10
DOI: 10.3923/ijds.2016.1.10
URL: https://scialert.net/abstract/?doi=ijds.2016.1.10