Citation to this article as recorded by 
|
Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk Applied Sciences Vol. 11, Issue 7, 3196, 2021 |
How to cite this article
S. Parvin, M. M. Rahman, K. Shimazaki and I. Kato, 2008. Technology and Physicochemical Characteristics of Traditional Dhaka Cheese. International Journal of Dairy Science, 3: 179-186.
DOI: 10.3923/ijds.2008.179.186
URL: https://scialert.net/abstract/?doi=ijds.2008.179.186
DOI: 10.3923/ijds.2008.179.186
URL: https://scialert.net/abstract/?doi=ijds.2008.179.186