,
Walid A. Gafour and A.G. Attalah
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Citation to this article as recorded by 
| Abbas, H.M., W.M. Zaky, L.K. Hassan, N.M. Shahein, A.G. Mohamed, N.M. Samy and E.S.A. Farahat, 2019. Impact of kaki (Diospyros kaki) juice on the rheological, sensory and color properties of spreadable processed cheese analogue. J. Biol. Sci., 19: 231-236. CrossRefDirect Link |
| Kassem, J.M., H.M. Abbas, A.G. Mohamed, W.K. Bahgaat and T.M. El-Messery, 2017. Sweet processed cheese spread analogue as a novel healthy dairy product. Int. J. Dairy Sci., 12: 331-338. CrossRefDirect Link |
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How to cite this article
A.G. Mohamed, Hayam M. Abbas, Jihan M. Kassem, Walid A. Gafour and A.G. Attalah, 2016. Impact of Myrrh Essential Oil as a Highly Effective Antimicrobial Agent in Processed Cheese Spreads. International Journal of Dairy Science, 11: 41-51.
DOI: 10.3923/ijds.2016.41.51
URL: https://scialert.net/abstract/?doi=ijds.2016.41.51
DOI: 10.3923/ijds.2016.41.51
URL: https://scialert.net/abstract/?doi=ijds.2016.41.51