Research Article
The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey

Citation to this article as recorded by ASCI
Abdel Razig, K.A. and N.A.A. Babiker, 2009. Chemical and microbiological properties of Sudanese white soft cheese made by direct acidification technique. Pak. J. Nutr., 8: 1138-1143.
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El-Bakry, M., 2012. Salt in cheese: A review. Curr. Res. Dairy Sci., 4: 1-5.
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Hamid, O.I.A., O.A.O. El Owni and M.T. Musa, 2008. Effect of salt concentration on weight loss, chemical composition and sensory characteristics of sudanese white cheese. Int. J. Dairy. Sci., 3: 79-85.
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