Safinaz El -Shibiny
Department of Dairy, National Research Centre, Dokki
M. E. Shenana
Department of Cairo and Food Science, Faculty of Agriculture
Banha University, Moshtohor, Egypt
G. F. El-Nagar
Department of Cairo and Food Science, Faculty of Agriculture
Banha University, Moshtohor, Egypt
Sania M. Abdou
Department of Cairo and Food Science, Faculty of Agriculture
Banha University, Moshtohor, Egypt
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How to cite this article
Safinaz El -Shibiny, M. E. Shenana, G. F. El-Nagar and Sania M. Abdou, 2007. Preparation and Properties of Low Fat Processed Cheese Spreads. International Journal of Dairy Science, 2: 13-22.
DOI: 10.3923/ijds.2007.13.22
URL: https://scialert.net/abstract/?doi=ijds.2007.13.22
DOI: 10.3923/ijds.2007.13.22
URL: https://scialert.net/abstract/?doi=ijds.2007.13.22